My mum was coming to visit and I wanted to cook something new. My mother loves food, especially healthy food. Our childhood was devoid of junk food, but full of home cooked goodness, for which I am eternally grateful.
In true form, I had just acquired Bill Granger’s latest cookbook, Easy. For dinner last night I made Bill’s Spanish Fish Stew… and it was truly delicious, and easy. In fact, if Belinda, Alex, Deb or Elyse are reading this, you MUST make it because it is very much your kind of food.
I used ling fillets and they worked perfectly. The capsicum is a must as it adds sweetness. I added a pinch of sugar with the tomatoes as it cuts through the acidity, and I used chilli flakes instead of cayenne pepper purely because that was what I had on hand. I’m sure this recipe will become a regular.
Spanish fish stew
from Bill Granger’s Easy
2 tablespoons olive oil
1 large onion, thinly sliced
1 celery stick, diced
2 garlic cloves, crushed
1 teaspoon paprika
1 large capsicum, cut into strips
250ml (1 cup) white wine
400g tin diced tomatoes
pinch cayenne pepper
few saffron threads
400ml (1 2/3 cups) fish stock
600g firm white fish fillets, skinned and cut into chunks
400g tin chickpeas, drained and rinsed
large handful flat-leaf parsely
Heat the olive oil in a large heavy based pan over medium-low heat. Add the onion and celery and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, paprika and capsicum and cook, stirring for 3 minutes more, until fragrant and the pepper is starting to soften. Pour in the wine and continue cooking until reduced slightly.
Add the tomatoes, cayenne, saffron, fish stock and a pinch of sea salt and simmer for 10 minutes, stirring frequently. Add the fish and simmer for 3 minutes, or until the fish is just tender. Add the chickpeas and cook for a further 2-3 minutes. Season with sea salt and freshly ground black pepper. serve in individual bowls with the parsley and lemon wedges.