Spanish Seafood Stew
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the fish soup
- 35 ozs mixed Fish (e. g. red mullet, gurnard, branzini)
- 8 King prawn (shelled, heads and entrails removed)
- 2 Tbsps olive oil
- 1 Star anise
- 1 bay leaf
- 5 sprigs thyme
- 1 Leek (white part only, cut into fine rings)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ½ tsp mild Curry powder
- ⅞ cup dry white wine
- Saffron
- 4 ½ ozs mussels
- 4 ½ ozs clam
- 1 Vermouth (shot)
- 1 tsp parsley (chopped)
- For the Parmesan crisps
- 4 Tbsps Parmesan (grated)
- 1 tsp fresh thyme (chopped)
- 4 thin-sliced white bread
- parsley (to garnish)
Preparation steps
1.
Fillet, bone and chop the fish and place in the fridge.
2.
Roast the fish carcasses and prawn shells in 1 tsp oil. Cover with 1 litre cold water and add the star anise, bay leaf and thyme. Bring to the boil and then simmer on a medium heat for around 20 minutes. Scoop off the foam every so often.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
4.
Mix together the Parmesan and the thyme and sprinkle onto the bread. Place on the prepared baking tray and bake for 6-8 minutes. Remove from the oven, sprinkle with parsley and leave to cool.
5.
Place the remaining oil in a pot and fry the leek, onion and garlic. Stir in the curry powder and quench with the wine. Sieve in the fish stock and bring to the boil. Season with salt and ground black pepper, add a pinch of saffron and simmer for 20 minutes on a low heat. If necessary add more water.
6.
Place the mussels and clams in the hot soup, cover and cook for around 5 minutes. Discard any closed ones.
7.
Add the fish and the prawns to the soup and cook on a medium heat but do not allow to boil. Season to taste with vermouth, parsley, salt and ground black pepper. Serve with the Parmesan crisps.
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