I watch cooking change the cook, just as it transforms the food … Check This Amazing Recipe: Catalan fish stew
How to Make Catalan fish stew
less than 30 mins
10 to 30 mins
- 6 tbsp olive oil
- 1 large Spanish onion
- 2 fennel
- 150g/5oz chorizo
- 1 red chilli
- 1 tsp fennel seeds
- 2 cloves new season garlic
- ½tsp sweet paprika
- 1 tbsp fresh thyme
- 1 tsp saffron
- 3 fresh bay leaves
- 1 tin plum
- 100ml/3½ fl oz fish stock or water
- 150ml/5 fl oz white wine
- 500g/1 lb 2oz mussels
- 650g/1 lb 7 oz firm white fish
- 100g/3½ oz toasted almonds
- 1 lemon
- steamed potatoes and spring greens
Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.
Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
Add the fish stock (or water) and white wine and bring to a simmer.
Add the cooked mussels and cook until they are all open. Discard any that have not opened.
Put the fish pieces into the stew and stir in the almonds.
Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.