Catalan Fish Stew Recipe

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serves:

6 - 8

Prep:

15 min

Cooking:

45 min

Nutrition per portion

RDA
Calories 250 kCal 13%
Fat 4g 6%
  -  Saturates 0.6g 3%
Carbohydrates 17g 13%

Catalan fish stew is a simple one pot dish that’s bursting with flavour. This seafood stew is perfect for sharing, and will certainly please a crowd at any dinner party or group meal. Once you’ve made the base sauce, you can add your favourite fish to this Catalan fish stew – try squid, mussels and lobster tails. The first step of this Catalan fish stew can be prepared in advance, just adding the fresh fish before serving. If you’re hosting a dinner party, this is a great way to get ahead and reduce stress on the day! A pinch of chilli gives this tomatoey stew a spicy kick. Use good quality tinned tomatoes for the best flavour.

Ingredients

  • 2tbsp olive oil
  • 3 onions, chopped
  • 1 large bulb fennel (keep the fronds for later), chopped
  • 2 garlic cloves, crushed
  • good pinch chilli flakes
  • 400g can chopped tomatoes
  • 2tsp fennel seeds
  • 2 bay leaves
  • 750ml fish stock
  • 250ml white wine
  • 500g new potatoes, unpeeled and thickly sliced
  • 1kg white fish, such as monkfish or hake, cut into chunks
  • 300g large prawns

Method

  • Heat the olive oil a large pan then gently sweat the onions and fennel together for 20 mins. Add the garlic and cook for a few mins, then add the chilli, tomatoes, fennel seeds, bay, fish stock and white wine. Bring to the boil then add the potatoes and turn down to a simmer for about 20 mins or until the potatoes are tender. (You can make it in advance up to this point).

  • Add all the fish and seafood, season everything well and simmer for 5 mins or so until the fish is cooked. Add the chopped fennel fronds and serve with crusty bread on the side, if you like.

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