Spanish Fish Stew
Ingredients:
1 large onion, finely chopped4 garlic cloves, crushed
1 large green pepper, sliced
50ml donegal rapeseed oil
A pinch of saffron
100g potatoes, peeled and diced
2 bay laves
2 large juicy ripe tomatoes, chopped
50ml tomato sauce
15g smoked paprika
175ml dry white wine
250ml water
500g monkfish fillet, diced
100g squid, cleaned and sliced
6 large raw prawns, 8 clams and 8 mussels
freshly ground black pepper
flat-leaf parsley, chopped
Instructions
1. Gently sweat the onion, garlic and green peppers in the oil for about 15 minutes.
2.Add the saffron, potatoes, bay leaves, tomatoes, tomato sauce, smoked paprika, wine and water. Cover and simmer for 15 minutes.
3. Add the fish, squid and prawns and simmer for another 5 minutes.
4. Add the clams and mussels in layers. Don’t stir them in as you’ll want the fish to cook in the broth.
5. Sprinkle liberally with the black pepper, cover and cook for about 10 minutes or until the fish is cooked through and the mussels and clams are open. Discard any that don’t open.
6. Ladle the stew gently into large bowls and sprinkle with some chopped parsley.
7. Serve with crusty bread.
Kcal
271 kcal per serving
