How to make a Spanish Seafood Casserole.
Ingredients: Serves 4.
500g of Mussels, cleaned and bearded.
6-8 King Prawns.
500g Clams, cleaned.
Mixture of White Fish 600g , cut into large chunks.
300 of Squid, cleaned and sliced.
300g of Potatoes, peeled and diced.
400g of Italian Tomato Passata, or Spanish Tomato Frito.
1 Onion, finely chopped
1 Red Pepper, seeded and diced.
3 Garlic cloves, 2 chopped and 1 halved for toasts
400ml of Dry White Wine.
A pinch of Saffron.
1 Bay Leaf.
Fresh Coriander, a good bunch.
1 Baguette , sliced
Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned.
Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chopped garlic. Fry for another few minutes.
Add the wine, saffron and bay leaf and let it simmer until reduced by half.
Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.
Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface.
Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky.
Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil.
Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.