Breton Fish Stew with Chorizo & Tomato
30 mins preparation time
10 to 30 mins cooking time
6 tbsp Olive oil
1 large Spanish onion chopped
2 fennel bulbs, chopped
150g/5o zchorizo, diced
1 red chili, finely chopped
1 tsp fennel seeds, ground
2 cloves new season garlic, crushed
½tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron strands (optional)
3 fresh bay leaves
1 tin plum tomatoes
100ml/3½ fl oz fish stock or water
150ml/5 fl oz
500g/1 lb 2oz mussels, cleaned650g/1 lb 7 oz any firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil
100g/3½ oz toasted almonds, ground To serve
1 lemon cut into wedges
steamed potatoes and fresh spring greens
Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.
Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thicker sauce.
Add the fish stock (or water) and white wine and bring to a simmer.
Add the cooked mussels and cook until they are all open. Discard any that have not opened.
Put the fish pieces into the stew and stir in the almonds.
Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.
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