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.
- 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
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.