Cook up a Mediterranean storm with this Catalan seafood stew recipe from chef Julian Alcaraz of Southernhay House
You will need
- Clams 250g
- Mussels 250g
- Olive oil
- Lemon juice
- Salt and pepper
- Garlic 4 cloves
- King prawns 12
- Langoustines 8
- Pine nuts 100g
- Hard bread a day old
- Fresh parsley handful
- Fish stock 500ml
- Tomato passata 250ml
- Saffron pinch of, soaked for 10 minutes in ½ cup of hot water
- Paprika pinch of
- Scallops 8
- Sea bass and sea bream 1 fillet of each (or any white fish)
- Plain flour
- Steam the clams and mussels in a covered pan with a little olive oil, lemon juice, salt and pepper until they open (about 3-5 minutes). Discard any that do not open. Ease the meat out of the open shells.
- In a new pan, heat the garlic in some olive oil and pan-fry the prawns and langoustines for 5 minutes.
- Take another pan and carefully toast the pine nuts for just a few seconds, then remove. Using the same pan, add a little olive oil and fry the bread. In a processor (or with a pestle and mortar) mix the pine nuts, bread, fresh parsley and enough olive oil to make a thick paste.
- In a big pan, bring all the above ingredients together with the stock and passata. Add the saffron and its water and the paprika. Simmer over a low heat for up to an hour until the stew has thickened.
- In the meantime, prepare the white fish and scallops: dice the bass and the bream into small portions. Dredge the fish and scallops in a little seasoned flour and fry in a hot pan until crispy (no more than 5 minutes). Place on kitchen paper to drain and keep warm.
- Taste the fish stew and season as needed.
- Serve in shallow bowls with fried fish scattered on top.
Chef’s tip: ‘The ingredients can be adapted to whatever is at your local fishmongers,’ says Julian Alcaraz, head chef at Southernhay House
Southernhay House, 36 Southernhay East, Exeter EX1 1NX