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   Preparatio...
 
 
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