Catalan Fish Stew
A flavorful and aromatic seafood stew that will transport your taste buds to the Mediterranean coast. This dish combines the richness of chorizo with the freshness of mussels and white fish, all simmered in a fragrant broth infused with saffron, paprika, and a touch of heat from red chillies. Finished off with a sprinkle of toasted almonds and served with steamed potatoes and greens, this stew is a delicious and satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 6 tbsp olive oil
- 1 large Spanish onion
- 2 fennel
- 150g/5oz chorizo
- 1 red chilli
- 1 tsp fennel seeds
- 2 cloves new season garlic
- ½tsp sweet paprika
- 1 tbsp fresh thyme
- 1 tsp saffron
- 3 fresh bay leaves
- 1 tin plum
- 100ml/3½ fl oz fish stock or water
- 150ml/5 fl oz white wine
- 500g/1 lb 2oz mussels
- 650g/1 lb 7 oz firm white fish
- 100g/3½ oz toasted almonds
- 1 lemon
- steamed potatoes and spring greens
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 687kcal
- Carbohydrate Content: 11.5g
- Fat Content: 45g
- Fiber Content: 5.5g
- Protein Content: 50g
- Saturated Fat Content: 8g
- Sugar Content: 9.5g
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