Spanish Fish Stew
Preparation time: 15 minutes
Cooking time: 45 minutes
Nutrition: Per serving
418 kcals Fat
A one-pot Mediterranean dish of comfort food - packed with mussels and white fish. Serve with crusty bread to mop up all the sauce.
3 tbsp olive oil
1 white onion
2 fennel bulbs
1 red chilli
400g chopped tomatoes
100ml fish stock
150ml white wine
650g firm white fish eg cod, monkfish cut into bite-size pieces
2 cloves of garlic
1½ tsp sweet paprika
1 tsp saffron
3 bay leaves
Heat the oil in a frying pan and add the onion, fennel, chorizo, chilli and garlic and saute for 3 minutes.
Add the paprika, saffron, bay leaves and tomatoes, and leave until reduced to a sauce of a thick consistency.
Meanwhile, scrub the mussels and pull away any stringy beards. Any that are open should be tapped sharply on the worktop – if they don’t close after a few seconds, discard them.
Add the fish stock and white wine to the pot and bring to a gentle simmer. Stir the chunks of fish very gently into the stew. Bring back to the simmer, then cover and cook gently for 3 mins.
Scatter over the mussels, recover and let them cook until they have opened (about 2 minutes). The chunks of fish should flake easily when cooked through and the mussels should have opened wide, throw away any that do not open.
Remove the bay leaves and serve.
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