Recently I was given a lovely big bunch of home grown parsley from a dear patient and friend of mine. The parsley looked and smelt so delicious that I wanted to find a recipe that really made it the star, and this is what I came up with – a delicious parsley seafood sort-of bouillabaisse.
Parsley is a nutritional powerhouse, providing a generous source of vitamin C, vitamin K, folate, calcium, iron, potassium and more. In fact, in Morocco, parsley has traditionally been used to treat diabetes, hypertension, cardiac and renal disorders. Other traditional uses for parsley include supporting eye health, gum health, digestion, infections and…I could keep rambling on about the wonders of parsley. But instead, I’ll let you get on to reading (and cooking) this wondrous recipe!
The early stages of this beautiful concoction
Serves 3-4 people
Half a bunch of shallots, chopped
1 teaspoon paprika
½ teaspoon smoked paprika
Pinch of saffron
1/3 cup parsley, chopped
1 ½ cups vegetable stock
About 300-400g potatoes, chopped into large chunks
About 400g Roma tomatoes, chopped into large chunks
350g flathead or another suitable white fish, sliced into large chunks
250g calamari rings
Juice of half a lemon
About 3-4 cups baby spinach
Fresh basil and parsley, to serve
Black cracked pepper, to serve
Heat a large pot over medium heat, add a wee splash of extra virgin olive oil.
Add the shallots. Once they begin to cook, add the paprika, smoked paprika, saffron and parsley. Also add some black cracked pepper at this stage if you’d like.
Add the vegetable stock and potatoes. Cover with a lid and let simmer for about 10 minutes.
Add the tomatoes, cover and let simmer for about another 10 minutes or until the potatoes are cooked through – check every 5 minutes or so by poking the potatoes with a fork, they’re cooked once the fork goes into them easily.
Take the lid off and add the flathead. Allow to cook for about 3 minutes.
Add the calamari, prawns and lemon juice. Allow to cook for around 2 more minutes or until the seafood is cooked through.
Stir through the baby spinach.
Serve with the fresh basil, parsley and pepper. Enjoy!