Catalan fish stew
Method
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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.
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Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
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Add the fish stock (or water) and white wine and bring to a simmer.
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Add the cooked mussels and cook until they are all open. Discard any that have not opened.
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Put the fish pieces into the stew and stir in the almonds.
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Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.
Ingredients
- 6 tbsp olive oil
- 1 large Spanish onion, chopped
- 2 fennel bulbs, chopped
- 150g/5oz chorizo, diced
- 1 red chilli, finely chopped
- 1 tsp fennel seeds, ground
- 2 cloves new season garlic, crushed
- ½tsp sweet paprika powder
- 1 tbsp fresh thyme leaves
- 1 tsp saffron strands (optional)
- 3 fresh bay leaves
- 1 tin plum tomatoes
- 100ml/3½ fl oz fish stock or water
- 150ml/5 fl oz white wine
- 500g/1 lb 2oz mussels, cleaned
- 650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil
- 100g/3½ oz toasted almonds, ground
To serve
- 1 lemon, cut into wedges
- steamed potatoes and spring greens
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Catalan fish stew
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