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Spanish-style fish stew

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

 

Ingredients

  • Olive oil: 2 tbsp
  • Onion, sliced: 1
  • Fennel bulb, sliced: 1
  • Garlic cloves, sliced: 6
  • Sweet smoked paprika: 1 tbsp
  • Amontillado sherry: 125ml/4fl oz
  • Potato, peeled and diced: 1 large
  • Red chillies, sliced: 2
  • Great-quality Spanish black olives: 1 loose handful
  • Tomatoes, chopped: 4
  • Fresh chopped oregano: 1 tbsp
  • Cod or hake fillets (200g/7oz each), cut into 4 pieces: 2
  • Fish stock or water, to cover
  • Lemon, thinly sliced: 1/2
  • Mussels, cleaned and beards removed: 1 handful
  • King prawns in shell, tail and shell removed head kept on: 8
  • Squids, cut into triangles and scored: 2 medium
  • Fresh parsley, chopped: 1 bunch
  • Sourdough, toasted and rubbed with garlic: 2 slices
Alternative Ingredients
Here are some good alternatives to substitute in this recipe:

Instead of hake use pollock.
Pollock, which is from the same cod family,  has a similar mild, slightly sweet flavour to hake. It’s an affordable option that can substitute hake in dishes like fish stews or baked fish recipes.

Instead of squid use King Oyster Mushrooms
King oyster mushrooms are a popular vegan/vegetarian substitute for squid due to their firm, meaty texture when cooked. They can be sliced into rings or strips to mimic calamari. Marinating them in a flavourful sauce can help replicate the taste of squid.

Method

    1. Preheat the oven to 240°C/220°C Fan/Gas 9.
    2. Pour some olive oil into a large, deep ovenproof frying pan and set it over low heat. Add the sliced onion, sliced fennel, and sliced garlic. Cook for 10 minutes, stirring occasionally.
    3. Add the sweet smoked paprika and fry for a few minutes more.
    4. Pour in the amontillado sherry and let it sizzle and reduce slightly.
    5. Add the diced potato, sliced red chilies, Spanish black olives, and chopped tomatoes to the pan. Cook for 10 minutes.
    6. Stir in the fresh chopped oregano.
    7. Add the cod or hake fillets (cut into 4 pieces) to the pan and season with salt. Pour in enough fish stock or water to come three-quarters of the way up the sides of the fillets.
    8. Top with a few thin slices of lemon and bake in the preheated oven for 10 minutes.
    9. While the fish is baking, prepare the shellfish. Discard any mussels with broken shells or any that refuse to close when tapped. Add the cleaned mussels, king prawns (with tails and shells removed, but heads kept on), and scored squid triangles to the pan.
    10. Top the pan with the toasted sourdough slices (rubbed with garlic) and drizzle liberally with olive oil.
    11. Return the pan to the oven and bake for another 10 minutes, or until all the seafood is cooked through.
    12. Before serving, discard any mussels that remain closed.

Garnish with the chopped fresh parsley and serve hot.

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