Andalucian Fish Stew

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
  • salt
  • pepper
  • a handful of chopped parsley


  1. Heat the olive oil in a large pan and add the onion and pepper.
  2. Cook over moderate heat stirring occasionally until the vegetables are beginning to brown.
  3. Add the garlic and cook gently for 5 minutes, making sure it doesn’t burn.
  4. Then add the star anise, paprika and bay leaf, stir, and cook for a further minute.
  5. Next, add the sherry and bring to a boil.
  6. Reduce heat to a simmer and cook until the liquid is slightly reduced (for about 5 minutes).
  7. Add the tomatoes, water or stock, and saffron (including water) and bring to a boil.
  8. Place the potatoes in the pan, cover and cook over a moderate heat until the potatoes are cooked.
  9. Add the fish – don’t stir, just place it among the potatoes and push gently into the liquid, season with salt and pepper.
  10. Cover the pan and simmer until the fish is cooked through (2-3 minutes).
  11. Discard the bay leaf and sprinkle with parsley.
  12. Serve with fresh crusty bread and enjoy!
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