Jamaican Jerk Seafood Boil

Prep Time

Cook Time

Serves

Difficulty

30 mins

30 min

4

Medium


Ingredients:

Quantity:

 

Prawns (peeled, deveined)

8 pieces or 300g

Mussels (debearded)

8 pieces or 400g

Squid (cut into 3cm rings)

280g

Firm white fish fillets (cut into 3cm pieces)

200g

Blue swimmer crab (cleaned and cut in quarters)

2 each

Vegetable stock

900ml

Tinned crushed tomatoes

300ml

Cole & Mason Jamaican Jerk Seasoning Blend

4 tsp

Salt

1 pinch

Chat potatoes (quartered)

300g

Long beans (cut into 4cm pieces)

150g

Parsley

1/4 bunch

Method:

1. In a large pot, add vegetable stock and potatoes. Bring to the boil and reduce to a simmer, cover with a lid and cook for 5 minutes. 

2. Add the  beans and cook for a further 2 mins. 

3. Then add crushed tomatoes, Jamaican jerk seasoning and bring back to the boil. 

4. Now add the crab, prawns and mussels and cook for 2-3 minutes, then finish with the fish and squid. Bring to the boil, reduce to a simmer and cover with a lid. Allow to simmer for 2 mins. Remove from heat. 

5. Place into a serving dish, top with fresh chopped parsley and serve along side crusty bread.


Hints & Tips:

Take care not to overcook the seafood, use the lid to create steam when bringing to the boil so that the seafood cooks even if its not submerged in the liquid.