Treat yourself to a little Mediterranean sunshine with this fragrant Catalan fish stew from Emil Todorov of The Berry Head Hotel
You will need
- Olive oil 50ml
- Spanish onion 1 large, chopped
- Garlic 2 cloves, minced
- Fennel bulb 1, diced
- Bay leaves 3
- Fresh thyme 2 sprigs
- Sweet smoked paprika 1 tsp
- Saffron strands 1 pinch
- Fennel seeds 1 tsp, toasted and ground
- Chorizo 150g
- Yellow pepper 1 small, diced
- Red pepper 1 small, diced
- Celery 1 stick, diced
- Chilli 1 medium, chopped
- Dry white wine 200ml
- Tinned tomatoes 2 x 400g
- Fish stock 100ml
- White fish 600g
- Clean mussels 400g
- Clams 300g
- Heat the olive oil in a pan and sauté the onion, garlic, fennel, bay leaves and thyme for several minutes.
- Add the paprika, saffron, ground fennel seeds, chorizo and cook for a further 5 minutes on a moderate heat.
- Add the diced peppers, celery, chilli and sauté for 3-4 minutes.
- Next, add the wine and reduce by half before adding the tinned tomatoes and the fish stock. Cook for around 10 minutes until the sauce is starting to thicken.
- Add the fish and seafood and cook on a low heat for 10-12 minutes until cooked.
- Finish with a drizzle of olive oil, squeeze of half a lemon and a handful of chopped parsley.
Chef’s tip: ‘Warm the fennel seeds in a pan first before adding to the rest of the ingredients to bring out the flavour of the seeds,’ says Emil.