Serves 4
60 min
Spanish-Style Fish Stew
Recipe GLPRca63540e3db35e
A warming Spanish fish stew brimming with fresh seafood, tender vegetables, and aromatic herbs, finished with crispy garlic toasts. This one-pan dish combines delicate white fish with mussels, prawns, and squid in a savory broth infused with smoked paprika and sherry.
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Ingredients
2 tbsp olive oil
1 large onion, sliced
1 fennel bulb, sliced
6 garlic cloves, sliced
1 tbsp sweet smoked paprika
125 ml amontillado sherry
1 large potato, peeled and diced
2 red chillies, sliced
1 handful Spanish black olives
4 tomatoes, chopped
1 tbsp fresh chopped oregano
400 g cod or hake fillets, cut into 8 pieces
500 ml fish stock or water
½ lemon, thinly sliced
1 handful mussels, cleaned and beards removed
8 king prawns in shell, tail and head kept on
2 medium squids, cut into triangles and scored
1 bunch fresh parsley, chopped
2 slices sourdough bread, toasted and rubbed with garlic
Directions
Preheat the oven to 240°C (220°C fan/Gas 9). Pour the olive oil into a large, deep ovenproof frying pan or skillet set over low heat. Add the sliced onion, fennel, and garlic, cooking gently for about 10 minutes until softened and fragrant.
Stir in the sweet smoked paprika and cook for 1-2 minutes, allowing the flavors to bloom. Pour in the amontillado sherry and let it sizzle, cooking for 2-3 minutes to reduce slightly and burn off some of the alcohol.
Add the diced potato, sliced red chillies, black olives, and chopped tomatoes to the pan. Stir well to combine all ingredients and cook for 10 minutes, stirring occasionally.
Stir through the fresh chopped oregano. Arrange the fish pieces on top and season lightly with salt. Pour in enough fish stock or water so that it comes three-quarters of the way up the sides of the fish pieces.
Arrange a few lemon slices on top of the fish. Transfer the pan to the preheated oven and bake for 10 minutes, until the fish is starting to cook through (internal temperature of 145°F).
While the fish cooks, inspect the mussels and discard any with broken shells or any that remain open when tapped sharply. Remove the pan from the oven and add the mussels, king prawns, and squid pieces, spreading them evenly over and around the fish.
Top the stew with the toasted sourdough slices, drizzle generously with additional olive oil, and return to the oven. Bake for another 10 minutes until the mussels open, the prawns are opaque and bright pink, and the squid is tender (internal temperature of 145°F for all shellfish).
Remove from the oven and discard any mussels that have remained closed. Sprinkle the fresh chopped parsley over the top and serve immediately directly from the pan, ensuring each bowl receives an equal share of fish, shellfish, vegetables, and broth.
