1 onion, halved and sliced
1 tbsp olive oil
1 pinch saffron
300 g baby potatoes, peeled and halved
500 ml chicken stock
2 plum tomatoes, roughly chopped
300- 400 g frozen seafood mix (we used Waitrose raw frozen fruits de mer – a mix of prawns, scallops, squid and mussels)
1 handful flat-leaf parsley
3 tbsp mayonnaise
½ clove garlic, crushed
1 pinch smoked paprika
6 slices baguette, toasted
- Cook the onion in 1 tbsp olive oil in a pan until soft. Stir in the saffron and baby potatoes then add the chicken stock and tomatoes. Simmer gently for about 15 minutes, or until the potatoes are tender, then add the seafood mix and simmer until cooked through. Stir in the parsley.
- Mix the mayo with the garlic and smoked paprika. Serve the stew with the baguette toasts and mayo.