Tuesday, 13 October 2009

Catalan Fish Stew

The traditional zarzuela de mariscos a la catalana, (Catalan fish stew), a wonderful, colourful stew full of fish and seafood, cooked in white wine, sherry vinegar, tomatoes, fresh herbs, garlic, chilli and toasted almonds. Best eaten with lots of crusty bread to mop all the delicious juices.


Serves 6

6 tbsp olive oil
1 large onion, chopped
1 red chilli, finely chopped
2 cloves garlic, crushed
1/2 tsp smoked Paprika
1 tbsp fresh Thyme leaves
1 tsp Saffron strands
3 Bay leaves
200g chorizo, chopped
3 large tomatoes
75ml fish stock
250ml white wine
A dash of sherry vinegar
500g mussels, cleaned
2 squid tubes, cleaned and cut into rings
750g cod or other white fish
100g toasted almonds, ground


Heat the olive oil in a large pan and saute the garlic, onion, chilli and chorizo for a few minutes.

Add the Paprika, Thyme, Saffron, Bay leaves and tomatoes and cook until the sauce is thickened.

Add the fish stock, white wine and vinegar and bring to a simmer. Add the mussels and cook until they all open, discarding any that have not opened.

Add the squid and fish to the stew. Stir in the almonds. Cook gently for 5-6 minutes until the squid is tender and the fish is cooked through.

Serve immediately with crusty bread.

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