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¼ cup butter
½ cup chopped onions
¼ cup flour
2 tablespoons tomato paste
6 cups shellfish stock
1 bay leaf
1 cup cubed potato
1 cup cubed carrot
500 grams whole squid, thoroughly cleaned
1 kilo mussels, cooked in water
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
2 – 184 grams Century Tuna Solid in Vegetable Oil, drained
¼ cup chopped parsley


Heat butter in a large saucepan.  Sauté onions.  Add flour and tomato paste. Cook for about 2 minutes.  Gradually pour in stock then add bay leaf, potato and carrots.  Allow to boil.  Add squid and mussels.  Season to taste with salt and pepper. Add tuna and top with chopped parsley before removing from heat.  Serve hot.

Makes 6 to 8 servings.

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