Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

Name: Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans
Prep time: 1 h
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 300g Monkfish cut into cubes; 300g Large King Prawns peeled, leaving tails on and deveined; 200g Scallops; Olive oil; 2 Onions peeled, sliced; ½ Fennel chopped small; 8 Garlic cloves crushed; 120ml Vermouth or White wine; 4 Bay leaves; 2 tbsps Tomato Purée; 2 tsp Paprika; 2 Roasted red peppers from a jar chopped fine; 1 Tin Chopped tomatoes; 1 litre Fish stock; Small handful parsley; 1 Tin Butter beans; Sea salt; Pepper; Garnish: 1 Shallot chopped in thin slivers fried in a little oil until crisp (optional); Serve with: Crusty Baguette

by Zarina February 21, 2021

February 21, 2021

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This beautiful smokey seafood broth is just what we all need at this time of the year and can be on the table in under an hour. I used Canadian scallops, king prawns, and gorgeous monkfish, but any firm white fish or seafood you have would work. It’s absolutely bursting with flavour, and I can’t wait to make it again for family and friends; I also think it’s fancy enough for a special occasion.

Onions, fennel, and garlic are cooked until soft; to that, I added a splash of vermouth, bay leaves, tomato purée, paprika, roasted red peppers, chopped tomatoes, and fish stock, all brought to a boil then simmered. I added in butter beans for a bit of substance along with beautiful monkfish, scallops, and king prawns at the last minute and finished it with a sprinkling of fresh parsley and crispy golden fried shallots. Pass the crusty baguette and dive in!!

Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5
( 7 voted )

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Ingredients

300g Monkfish cut into cubes

300g Large King Prawns peeled, leaving tails on and deveined

200g Scallops

Olive oil

2 Onions peeled, sliced

½ Fennel chopped small

8 Garlic cloves crushed

120ml Vermouth or White wine

4 Bay leaves

2 tbsps Tomato Purée

2 tsp Paprika

2 Roasted red peppers from a jar chopped fine

1 Tin Chopped tomatoes

1 litre Fish stock

Small handful parsley

1 Tin Butter beans

Sea salt

Pepper

Garnish: 1 Shallot chopped in thin slivers fried in a little oil until crisp (optional)

Serve with: Crusty Baguette

Instructions

In a saucepan with a little oil, sauté the onions, fennel, and garlic until soft.

Add the vermouth and cookout for a couple of minutes until the alcohol has reduced.

Add bay leaf and tomato purée and cook until tomato purée darkens slightly.

Add the paprika, roasted red pepper, chopped tomatoes, and fish stock

Bring to a boil, then turn the heat to a simmer and cook for a further 10 minutes

If using crispy shallots for garnish: Heat a little oil in a saucepan and fry the shallot until crisp, set aside to drain on kitchen paper

Turn the heat up and add all the seafood and butter beans; cook about 5-10 minutes until the seafood is cooked through

Season with salt and pepper, stir in the parsley

Serve piping hot with crusty French bread. Enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Broth Seafood

Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

Ingredients

Instructions

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