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Catalan summer fish stew

Serves 2
100 ml   olive oil
1   Spanish onion, chopped
1   desiree potato, finely sliced
1   fennel bulb, chopped
100 gm   chorizo, diced
1   red chilli, finely chopped
1 tsp   fennel seeds, ground
2   cloves garlic, crushed
½ tsp   sweet paprika powder
1 tbsp   fresh thyme leaves
1 tsp   saffron strands
1   fresh bay leaf
2   vine-ripened tomatoes
150 ml   fish stock
50 ml   white wine
6   mussels, cleaned
6   green king prawns
1   leatherjacket
1   rouget
1   rockfish


1 Heat the olive oil in a large pan and sauté the onions, potato, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.
2 Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
3 Add the fish stock (or water) and white wine and bring to a simmer.
4 Add the mussels and cook until they are all open. Discard any that have not opened.
5 Put the fish pieces and prawns into the stew and season.
6 Heat for a minute or two until the fish is just cooked.
7 Serve with grilled crusty bread.


Drink Suggestion Rosé.

RECIPE Justin North, Becasse & Etch

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