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Catalan fish stew
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
6 tbsp olive oil1 large Spanish onion, chopped2 fennel bulbs, chopped150g/5oz chorizo, diced1 red chilli, finely chopped1 tsp fennel seeds, ground2 cloves new season garlic, crushed½tsp sweet paprika powder1 tbsp fresh thyme leaves1 tsp saffron strands (optional)3 fresh bay leaves1 tin plum tomatoes100ml/3½ fl oz fish stock or water150ml/5 fl oz white wine 500g/1 lb 2oz mussels, cleaned650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil100g/3½ oz toasted almonds, groundTo serve1 lemon, cut into wedgessteamed potatoes and spring greens
Method
1. 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.2. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce. 3. Add the fish stock (or water) and white wine and bring to a simmer. 4. Add the cooked mussels and cook until they are all open. Discard any that have not opened.5. Put the fish pieces into the stew and stir in the almonds. 6. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.
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