Friday Recipe - Catalan Fish Stew

Friday Recipe - Catalan Fish Stew - Rick Stein

This is an everyday Catalan fish soup that is more like a stew and has several variants. Like so many Catalan dishes, it starts with a sofregit of fried garlic and tomato. A hearty Catalan fish soup; a meal in bowl.

Catalan fish stew

Ingredients

6 tbsp olive oil

1 large Spanish onion, chopped

2 fennel bulbs, chopped

150g/5oz chorizo, diced

1 red chilli, finely chopped

1 tsp fennel seeds, ground

2 cloves new season garlic, crushed

½tsp sweet paprika powder

1 tbsp fresh thyme leaves

1 tsp saffron strands (optional)

3 fresh bay leaves

1 tin plum tomatoes

100ml/3½ fl oz fish stock or water

150ml/5 fl oz white wine

500g/1 lb 2oz mussels, cleaned

650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil

100g/3½ oz toasted almonds, ground

To serve

1 lemon, cut into wedges

steamed potatoes and spring greens

Preparation method

Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.

Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.

Add the fish stock (or water) and white wine and bring to a simmer.

Add the cooked mussels and cook until they are all open. Discard any that have not opened.

Put the fish pieces into the stew and stir in the almonds.

Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.

Courtesy of BBC Food Recipes http://www.bbc.co.uk/food/recipes/catalanfishstew_74501

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