By
Jane Curran
published
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.
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.
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
