Spanish Fish Stew

Ingredients

3 tbsp olive oil 

1 white onion 

2 fennel bulbs 

1 red chilli 

400g chopped tomatoes 

100ml fish stock 

150ml white wine 

500g mussels

650g firm white fish eg cod, monkfish cut into bite-size pieces

2 cloves of garlic 

50g chorizo 

1½ tsp sweet paprika 

1 tsp saffron 

3 bay leaves 

 

Preparation time: 15 minutes
Cooking time: 45 minutes

Serves: 4

Nutrition: Per serving
Energy
418 kcals
Fat
16g
Saturates
3.3g
Sugars
6.8g
Salt
1.7g

A one-pot Mediterranean dish of comfort food - packed with mussels and white fish. Serve with crusty bread to mop up all the sauce.

Ingredients

3 tbsp olive oil 

1 white onion 

2 fennel bulbs 

1 red chilli 

400g chopped tomatoes 

100ml fish stock 

150ml white wine 

500g mussels

650g firm white fish eg cod, monkfish cut into bite-size pieces

2 cloves of garlic 

50g chorizo 

1½ tsp sweet paprika 

1 tsp saffron 

3 bay leaves 

Method

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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