Spanish fish stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 55 | grams | Prawns; (2oz) |
| 10 | Clams | |
| 6 | larges | Prawns |
| 20 | Mussels | |
| 1 | Chorizo sausage | |
| 2 | Langoustines | |
| 225 | grams | Cod; (8oz) |
| 1 | Clove garlic | |
| 2 | Red onions | |
| 2 | Carrots | |
| 1 | Stick celery | |
| 1 | bunch | Thyme |
| 4 | Sprigs dill | |
| 1 | bunch | Parsley |
| 1 | gram | Saffron; (1/4oz) |
| 1 | teaspoon | Tomato puree |
| 3 | New potatoes | |
| 1 | Fennel bulb | |
| 1 | Chilli | |
| 570 | millilitres | Fish stock; (1 pint) |
| 1 | Bottle wine | |
Directions
Cook all the vegetables in a large casserole pot in olive oil. Add the toamto puree, chorizo sausage, herbs and garlic and cook for 5 minutes. Add the shell fish and potatoes, stir for 3 minutes. Add the wine and fish stock, simmer. Finish with the saffron and freshly chopped parsley.
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