Menu

Campfire Seafood Stew | Milkbottle

Campfire Seafood Stew

French country cooking

Campfire Seafood Stew

Recipe
Serves 8

500 g Spanish chorizo, cut into cubes
8 cloves of garlic, nely chopped
2 large onions, chopped
2 cans of 800 ml large white Lima beans or giant beans, drained 8 cloves of garlic, finely chopped
5 kg mussels
1 kg prawns
1 bottle of white wine
2 hands full of at leaf parsley, chopped
olive oil
Heat the olive oil in a wide high-sided pot with a lid, and saute the chorizo for a few minutes, until the sausage becomes slightly crisp.
Add the onions and garlic, and saute until the onions are translucent.
Add the mussels and wine, bring to a boil, add the beans and prawns and cover with the lid.
Let it simmer for a about 5 minutes, or until all the mussels are opened and the prawns are done.
Add the parsley and serve immediately with a green salad, and a lot of crusty baguette to mop up the juices.

Image: Ton Zonneveld via Taverne Agency. Styling: Lisanne Helling. Recipe: Leonoor Ottink

More Food
Lemon Cake
Food

Lemon Blueberry Cake

Lemon Cake made of yoghurt, lemon and a handful of blueberries »
Sandwiches
Food

Crostini's with salmon, avocado and more

Ceviche sandwiches with a recipe from Finland »
Seeds by Lowe
Food

The best hummus recipe ever

The best hummus recipe I ever made comes from Yotam & Sami's book Jerusalem »