How to make an Andalucian Fish Stew.
Ingredients: Serves 4
- 60ml olive oil
- 1 onion, coarsely chopped
- 1 large red pepper, thinly sliced
- 2 large garlic cloves, very thinly sliced
- 1 star anise
- 2 tsp sweet Spanish smoked paprika
- 1 bay leaf
- 350ml dry sherry
- 400g tomatoes skinned, de-seeded and chopped or a drained can of chopped tomatoes
- 350ml water or fish stock
- 1/4 tsp saffron threads crumbled into 2 tbsp hot water
- 750g potatoes, peeled and diced
- 700g monkfish/white fish, cut into 1 inch pieces
- a handful of chopped parsley
- Heat the olive oil in a large pan and add the onion and pepper.
- Cook over moderate heat stirring occasionally until the vegetables are beginning to brown.
- Add the garlic and cook gently for 5 minutes, making sure it doesn’t burn.
- Then add the star anise, paprika and bay leaf, stir, and cook for a further minute.
- Next, add the sherry and bring to a boil.
- Reduce heat to a simmer and cook until the liquid is slightly reduced (for about 5 minutes).
- Add the tomatoes, water or stock, and saffron (including water) and bring to a boil.
- Place the potatoes in the pan, cover and cook over a moderate heat until the potatoes are cooked.
- Add the fish – don’t stir, just place it among the potatoes and push gently into the liquid, season with salt and pepper.
- Cover the pan and simmer until the fish is cooked through (2-3 minutes).
- Discard the bay leaf and sprinkle with parsley.
- Serve with fresh crusty bread and enjoy!
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