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
Green Asparagus
Food

Asparagus on roasted bread with egg and hollandaise sauce

Yes, it's spring and they are here again, fresh asparagus heavenly combined with hollandaise sauce »
Asia by Suedfels
Food

Wild broccoli and green radish in sesame marinade and salmon

Healthy and delicious meal »
Mustard by Court
Food

Mustard Borlotti beans with maple syrup

A hearty stew to get you through the cold & stormy days »