[Alex 98]

Spanish fish stew.
Serves 4
The key to this is saffron and really good fish & shellfish
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
 
Alex 98

[gus]

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?

[Alex 98]

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

[gus]

Thanks alex  I think I will give it a go as it does sound good.