Name: Spanish style fish recipe
Yield: Serves: 4
Ingredients: 2 tbsps olive oil; 1 large red onion, peeled and sliced; 1-2 cloves garlic, peeled and sliced; 1 tsp finely sliced, de-seeded red chilli; 400g can chopped tomatoes; 100ml (3 1/2fl oz) white wine; 1 rounded tsp ground cumin; 1 rounded tsp ground coriander; Salt and freshly ground black pepper; 300ml (1/2 pint) fish stock; 500g (1lb) new potatoes, thickly sliced; 250g (8oz) chunky fish such as tuna, cod or monkfish, skin and bones removed; 250g (8oz) uncooked fresh prawns, peeled; 60g (2oz) olives stuffed with anchovy and pimento

By GoodtoKnow

published 16 August 2007

in Recipes

A quick and tasty stew that's full of Spanish flavour. Use any meaty fish you can get your hands on and put a meal on the table for your family in less than 15 minutes.

Ingredients

2 tbsps olive oil
1 large red onion, peeled and sliced
1-2 cloves garlic, peeled and sliced
1 tsp finely sliced, de-seeded red chilli
400g can chopped tomatoes
100ml (3 1/2fl oz) white wine
1 rounded tsp ground cumin
1 rounded tsp ground coriander
Salt and freshly ground black pepper
300ml (1/2 pint) fish stock
500g (1lb) new potatoes, thickly sliced
250g (8oz) chunky fish such as tuna, cod or monkfish, skin and bones removed
250g (8oz) uncooked fresh prawns, peeled
60g (2oz) olives stuffed with anchovy and pimento

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Method

Heat the oil in a large pan, over a medium heat. Add the onion and cook slowly for about 8 mins, adding the garlic and chilli after 4 mins.
Pour in the tomatoes and wine.
Cook for a few minutes to reduce the liquid.
Add the spices, seasoning and fish stock, and then the potatoes. Bring to a simmer, cover and cook over a low heat for 15 minutes.
Cut the fish into big cubes. Add them to the stew pan with the prawns. Cover and simmer for 5 minutes. Stir in the olives.
Serve hot, in hot bowls with fresh bread, if you like.
Not suitable for freezing.

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