A delicious, warming ragu of fresh seafood. Low calorie, tasty, and gluten free of course! If you prefer a soup, don’t bother to add the cornflour.

Image of French seafood ragu

French seafood ragu

 Ingredients
  • 1/2 brown onion, finely chopped
  • 1 bulb fennel, finely chopped
  • 1 garlic clove, minced
  • 300ml chicken flavoured stock
  • 250g marinara mix – make sure to get one with real seafood none of that awful “crabstick” stuff in it
  • 1 can chopped tomatoes
  • 2 or 3 handsful of spinach
  • splash of white wine
  • 1 tbsp cornflour
Method
  • Gently cook the onions, garlic and fennel for about 5 minutes, until softened
  • Add a splash of white wine, the can of tomatoes and the stock
  • Simmer for 5 minutes
  • Add the seafood and simmer for another 5 minutes, until the seafood is cooked
  • (Optional) Mix the cornflour to a thin paste with some cold water and add to the seafood ragu, stirring briskly to prevent lumps forming
  • Add spinach and stir until the spinach has wilted down into the ragu

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