Spanish fish stew

Yield: 1 servings

Measure 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

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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