Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

by Zarina
Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

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

Smokey Seafood Broth With Scallops, Prawns, Monkfish & Butterbeans

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. In a saucepan with a little oil, sauté the onions, fennel, and garlic until soft.
  2. Add the vermouth and cookout for a couple of minutes until the alcohol has reduced.
  3. Add bay leaf and tomato purée and cook until tomato purée darkens slightly.
  4. Add the paprika, roasted red pepper, chopped tomatoes, and fish stock
  5. Bring to a boil, then turn the heat to a simmer and cook for a further 10 minutes
  6. 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
  7. Turn the heat up and add all the seafood and butter beans; cook about 5-10 minutes until the seafood is cooked through
  8. Season with salt and pepper, stir in the parsley
  9. Serve piping hot with crusty French bread. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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