FISH STEW
Cool weather demands warm, comforting food. So I’ve got a dish that hits the spot in such times. It’s fish and potato stew inspired by the flavours of Spain. There’s a variety of fish and seafood which makes it interesting to eat. It’s simple, quick and delicious. Try it!
Fish Stew
November 9, 2019
: 2
: 5 min
: 30 min
: 35 min
: Easy
A tasty, healthy and comforting stew.
Ingredients
- STEW
- 10 baby potatoes
- 1 red mullet
- 200g white fish - pollock, cod etc
- 12 prawns
- 1 onion
- 1 fennel bulb, slices
- 1 can tinned tomatoes
- 1 tbsp smoked paprika
- 175 dry white wine
- pinch of sugar
- 1 large squid, sliced
- 1 tbsp olive oil
- handful of parsley
- salt and peper
- AIOLI
- a few saffron strands
- 1 garlic clove, cruised
- 2 tbsps mayonnaise, ready made
Directions
- Step 1 1 Fry the onion and fennel in olive oil, then add wine, cook for a few minutes.
- Step 2 2. Then add the: tomatoes, smoked paprika, sugar, s&p, potatoes and cook for 15 minutes. Then add the mullet, white fish, squid and prawns and cook for a further 5 mins. Once cooked sprinkle with parsley and serve. Yum!
- Step 3 For the aioli, boil some water and steep the saffron strands for 10mins. Squirt the mayonnaise into a bowl add garlic then a teaspoon of the saffron liquid. Dollop aioli on top of stew.
