Harissa Spiced Seafood Stew
400g squid, cleaned and sliced into rings
8-12 king prawns
18 mussels in shell, cleaned
400g coley ﬁllet, cut into chunks
4 tomatoes peeled, seeded and chopped
2 shallots, chopped
2 cloves garlic, crushed
1/3 cup parsley, chopped
2 green peppers, thinly sliced
2 bay leaves
¾ cup white wine
½ cup olive oil
2 tbsp Al’Fez Harissa
3 tbsp ﬂour
1. Preheat the oven to 180˚C/Gas mark 4. In a large pot, add the mussels, shallots, bay leaves, parsley, green peppers, tomatoes and white wine. Cover and heat on high for 6 minutes until mussels open, stir occasionally.
2. Remove the mussels and retain broth. Remove the mussels from their shells. Add ﬂour and Harissa to the broth and simmer until it starts to thicken.
3. In an oven-proof dish add the mussels, squid, prawns, and ﬁsh. Cover with the broth then cook for 20 -25 minutes or until ﬁsh is cooked.