Spanish Fish Stew

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

Serves 4

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

lemon wedges

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.

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