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Catalan fish stew

Published on September 16, 2015
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Treat yourself to a little Mediterranean sunshine with this fragrant Catalan fish stew from Emil Todorov of The Berry Head Hotel

Catalan Fish Stew

Serves 6-8

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

Method

  1. Heat the olive oil in a pan and sauté the onion, garlic, fennel, bay leaves and thyme for several minutes.
  2. Add the paprika, saffron, ground fennel seeds, chorizo and cook for a further 5 minutes on a moderate heat.
  3. Add the diced peppers, celery, chilli and sauté for 3-4 minutes.
  4. 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.
  5. Add the fish and seafood and cook on a low heat for 10-12 minutes until cooked.
  6. 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.

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