Seafood Roast
7 servings
60 minutes
Seafood stew is a refined dish of European cuisine that combines the freshness of seafood with the richness of vegetables. Historically, such dishes originated in coastal regions where fish and seafood were dietary staples. The delicate flavor of seafood infused with rosemary and tomato sauce pairs perfectly with the softness of potatoes and the freshness of zucchini. The light sweetness of bell peppers complements the rich taste of the stew, while pesto adds an exquisite spiciness to the dish. This dish is perfect for a cozy family dinner or a festive evening, impressing guests with its harmony of flavors and splendid presentation. Serve the stew hot, garnished with sprigs of fresh rosemary, and enjoy its magnificent taste.
1
In a deep pan, sauté the onion in olive oil until golden. Add diced potatoes, tomato sauce, and simmer for 1-2 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Potato: 0.5 kg
- Tomato sauce: 2 tablespoons
2
Add crushed tomatoes with juice, season with salt and pepper. Add rosemary, cover with a lid, and bring to a boil. Cook for 15 minutes.
- Tomatoes in their own juice: 400 g
- Fresh rosemary: 2 stems
- Fish stock: 300 ml
3
Add diced pepper and zucchini to the stew and cook for 5 minutes. Finally, add seafood and simmer until cooked.
- Red sweet pepper: 1 piece
- Courgette: 1 piece
- Seafood cocktail mix: 400 g
4
Pour into deep plates, garnish with a sprig of rosemary, and serve with pesto sauce.
- Fresh rosemary: 2 stems
- Pesto: 4 tablespoons
