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Speedy Seafood Supper

by . Featured in KITCHEN
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Introduction

I keep a stock of mixed seafood in the deep-freeze so I have the wherewithal to make this at a moment’s notice. And you need nothing else with it than some crusty bread to dip into the juices.

I keep a stock of mixed seafood in the deep-freeze so I have the wherewithal to make this at a moment’s notice. And you need nothing else with it than some crusty bread to dip into the juices.

Image of Nigella's Speedy Seafood Supper
Photo by Lis Parsons

Ingredients

Serves: 2-4, with bread, and could stretch to 6 if tossed through some pasta

Metric Cups
  • pinch of saffron threads
  • 250 millilitres freshly boiled water
  • 4 teaspoons garlic infused olive oil
  • 6 spring onions (finely sliced)
  • ½ teaspoon dried tarragon
  • 125 millilitres dry white vermouth or dry white wine
  • 1 x 227 grams can chopped tomatoes (i.e. ½ regular can)
  • 1 teaspoon sea salt flakes or ½ teaspoon pouring salt, or to taste
  • 400 grams frozen mixed seafood
  • pepper to taste
  • fresh herbs to serve (optional)
  • pinch of saffron threads
  • 1 cup freshly boiled water
  • 4 teaspoons garlic flavored oil
  • 6 scallions (finely sliced)
  • ½ teaspoon dried tarragon
  • ½ cup dry white vermouth or dry white wine
  • ½ x 14 ounces can diced tomatoes (i.e. ½ regular can)
  • 1 teaspoon kosher salt or ½ teaspoon pouring salt, or to taste
  • 1 pound frozen mixed seafood
  • pepper to taste
  • fresh herbs to serve (optional)

Method

  1. Put the saffron threads in a cup or bowl and add 250ml (1 cup) freshly boiled water.
  2. Warm the garlic oil in a wide, shallow, heavy-based pan over a medium heat and fry the spring onions and dried tarragon for a minute or so.
  3. Add the vermouth (or wine) and let bubble for a minute, then add the saffron in its yellow water, followed by the tomatoes, and let it all come back to the boil. Add half the amount of salt specified above.
  4. Turn up the heat to high, add the frozen seafood and bring the pan back to the boil, then turn down the heat to medium and cook at a robust simmer till the seafood is hot and cooked through, which should be 3 or 4 minutes (or according to packet instructions).
  5. Season with pepper to taste, and add the rest of the salt if required, sprinkle with any available herbs, if you feel like it, and serve, for pleasurable mopping, with some crusty bread.
  1. Put the saffron threads in a cup or bowl and add 250ml (1 cup) freshly boiled water.
  2. Warm the garlic oil in a wide, shallow, heavy-based pan over a medium heat and fry the scallions and dried tarragon for a minute or so.
  3. Add the vermouth (or wine) and let bubble for a minute, then add the saffron in its yellow water, followed by the tomatoes, and let it all come back to the boil. Add half the amount of salt specified above.
  4. Turn up the heat to high, add the frozen seafood and bring the pan back to the boil, then turn down the heat to medium and cook at a robust simmer till the seafood is hot and cooked through, which should be 3 or 4 minutes (or according to packet instructions).
  5. Season with pepper to taste, and add the rest of the salt if required, sprinkle with any available herbs, if you feel like it, and serve, for pleasurable mopping, with some crusty bread.

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What 1 Other has said

  • Dinner tonight for sure! Nigella, your are awesome!!

    Posted by pamw1959 on 17th August 2017
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