Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Alex 98 on April 25, 2008, 10:05
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:D Spanish fish stew.
Serves 4
The key to this is saffron and really good fish & shellfish :tongue2:
Worth a trip to Billingsgate or your nearest fish market to get the freshest available.
Any of these fish ingredients can be substituted according to availability
16 smallish waxy potatoes - I use a red salad called Roseval, anything similar
12 Large prawns raw if poss
2lb Monkfish (or any firm white fish) cut into inch cubes
24 Mussels
Fish stock, make your own if you can. 1 pint
6 cloves garlic, finely chopped
1 large onion finely chopped
Bay leaf
Good pinch of saffron
salt & pepper
Parsley, finely chopped
Olive oil
Gently cook the potatoes in salted water with half the saffron
This gives the pots a wonderful golden colour as well as a subtle saffron flavour.
Heat the oil in a large shallow pan
Gently cook the onion until just golden
Add the garlic and bay leaf
Cook gently for a few mins
Add the stock and reduce by half
A the potatoes
Bring to a gentle simmer for 5 mins
Add all the fish & shellfish
Cover with a lid or tin foil
Cook gently for 5 mins
Check if the mussels are open and the prawns have gone orange and the fish is cooked through
Serve in deep round bowls with sourdough bread and a green salad on the side.
Yum Yum
:tongue2:
Alex 98
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This sounds like a really good recipe but 8oz of fish plus 6 mussels and 3 prawns per person may be too much protien do you think it would still work if we reduced the quantityslightly?
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Yes its really flexible, add or subtract according to taste/availabilty
Can be served with reduced quantities as a starter
The addition of peppers and or toms works well, especially peppers
And chillies
Not something to have every week, bit of a treat given the price of fish
Cooking the potatoes this way can be used as a seperatly recipe in itself
Alex 98
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Thanks alex :) I think I will give it a go as it does sound good.