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Fisherman's Fish Stew
A creamy, lightly curried stew of chunky fish, mussels and prawns with carrots, potatoes, leek and celery. It is made start to finish in the microwave: the vegetables cook in the Ultra Pro 3.5 l while the mussels open in a separate pitcher, and the fish only needs a few minutes at the end.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 27 min
- Rest
- 8 min
+ Tupperware Coup' Chef, Tupperware Quick Chef, Tupperware MicroCook Pitcher
Ingredients
Method
Peel the carrots and potatoes with the Tupperware 2-in-1 Peeler, then dice them in the Tupperware Coup' Chef fitted with the 15 mm blade.
Chop the onion in the Tupperware Quick Chef. Put it in the Tupperware Ultra Pro 3.5 l with the oil and microwave for 4 minutes at 750 W.
Trim the celery and the leek and chop them in the Quick Chef, a few pieces at a time. Add them to the Ultra Pro along with the carrots, potatoes, water, thyme and bay leaf. Microwave for 15 minutes at 750 W, then let stand for 3 minutes.
Put the mussels and the white wine in the Tupperware MicroPlus Pitcher 1 l and microwave for 3 minutes at 750 W, until the shells open. Take the mussels out of their shells and keep the cooking liquid.
Add the mussels and their liquid to the vegetables, then the fish stock powder, the fish cut into large chunks, the prawns, cream and curry powder. Stir gently with the Tupperware Silicone Spatula.
Microwave for 5 minutes at 750 W and let stand for 5 minutes. Season with pepper and a little salt, and serve at once.
