Spanish Fish Stew- One Pot Meal

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Spanish Fish Stew

This is a Catalan dish that usese two classic Spanish cooking methods - the sofrito and the picada.

Home One Pot Meal Index

Ingredients:

5 tbsp. olive oil
2 large onions, finely chopped
2 tomatoes, skinned, seeded and diced
2 slices white bread, crusts, removed
4 almonds, toasted
3 garlic colves, coarsely chopped
12 oz/350 g cooked lobser
7 oz/200 g cod fillet, skinned
7 oz/200 g monkfish fillet
1 tbsp all purpose flour
6 large raw shrimp
6 langoustines'18 live mussels, scrubbed and beards removed
8 large live clams, scrubbed
1 tbsp chopped fresh parsley
1/2 cup brandy
salt and pepper

Nutritional:

Calories....346
Protein....37g
Carbohydrates....11g
Sugars....4g
Fat....13g
Saturates...2g

Directions:

Heat 3 tablespoons of the oil and cook the onions, gently for about 10-15 minutes, until lightly golden. Add the tomatoes and cook until softened.
Heat 1 tablespoon of the remaining oil and cook the slices of bread until crisp. Break into pieces and put into a mortar with the almonds and 2 garlic cloves. Pound to a fine paste. Alternateively process in a food processor.
Split the lobster lengthwise. Remove and discard the intestinal vein, the stomach sac, and the spongy gills. Crack the claws and remove the meat. Take out the flesh from the tail and chop into large chunks. Slice the squid into rings.
Season the monkfish, cod and lobster and dust with flour. Heat a little of the remaining oil and seperately bron the monkfish, cod, lobster, squid, shrimp, and langoustines. Arrange them in a flameproof casserole as they brown.
Add the mussels and clams, the remaining garlic, and the parsley. Set the pan over low heat. Pour over the brandy and ignite. When the flames have died down, add the tomato mixture and just enough water to cover. Bring to a boil and simmer for 3-4 minutes, until the mussels and clams have opened. Stir in the bread mixture and season. Simmer for another 5 minutes and serve.