Spanish fish stew
By: Simon Rimmer From: Good Food Live
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Spanish fish stew
- Prep time:
- 40 mins
- Cook time:
- 1 hr
- Serves:
- 4
Enjoy a taste of Spain with Simon Rimmer's richly flavourful fish stew, a must for seafood lovers
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Ingredients
- 2 tbsp Olive oil
- 3 Shallots, chopped
- 2 cloves Garlic, chopped
- 1 Carrot, chopped
- 1 leek, chopped
- 1 stick Celery
- 1 bulb Fennel, chopped
- 30g tomato purée
- 4 Tomatoes, skinned and chopped
- 100ml White wine
- 60ml Brandy
- 400g fish heads (cod or bass)
- 1 Bay leaves
- 1 sprig tarragon
- 1 pinch cayenne pepper
- 15 g smoked Paprika
- 900ml fish stock
- 400 g mixed shellfish and fish, such as salmon, cod, clams and prawns
- 12 new potatoes, cooked
- 2 Carrots, blanched and sliced
- 50ml double cream
- 4 tbsp chopped flat leaf Parsley
- juice of 1 Lemons
- black pepper
- crusty bread, to serve
Method
1. Heat the olive oil in a casserole dish. Fry the shallot, garlic, carrot, leek, celery and fennel for 10 minutes over a low heat , stirring now and then, until softened.2. Mix in the tomato puree, chopped tomatoes, white wine and brandy. Cook briskly until reduced by half.
3. Add the fish heads, bring to the boil, reduce the heat and simmer for 5 minutes.
4. Add the bay leaf, tarragon, cayenne, smoked paprika and fish stock. Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
5. Remove the fish heads and bay leaf. Blend the remaining fish soup until smooth. Pass the soup through first a broad-meshed sieve, then a fine-meshed sieve, pressing the mixture through.
6. Return the soup to the casserole dish and bring to the boil. Add the assorted fish and seafood, new potatoes and carrots. Cook until the fish and seafood is cooked through. Stir in the double cream and mix in the parsley. Stir in the lemon juice and season with salt and freshly ground pepper.
7. Serve the fish stew with crusty bread on the side.
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