Wednesday, December 16, 2009

Spanish Fish Stew

Sorry to everyone who reads this blog, as there were no new posts for a few weeks? The reason behind this is due to the fact that I was unwell. I managed to catch Swine Flu from someone in my work and it basically floored me for over a week. But I am back at work now and feeling much better.

I have been trying to think of some good recipes to add to the blog, but can never think of any, then it comes to me usually when I have to make dinner and open the fridge to see what we have, and that’s how this dish came about. It was a Thu night and we do not do our shopping until a Friday, so the cupboard was a little Mother Hubbard. We had some frozen fish and that got me thinking about a dish my wife and I had in Spain.

Spanish Fish Stew

500g of mixed fish. (Best to use a mix of smoked fish, white fish prawns and some shell fish; to be honest any fish will work with this)
2 tins of chopped tomatoes
2 cloves of Garlic crushed or finely chopped
2 heaped teaspoons of Smoked Paprika
A good handful of chopped basil and parsley
A little corn flour mixed with water to thicken the sauce.
2 table spoons of lemon juice
½ a teaspoon of Tabasco sauce

Method: -
1 – Take the garlic, tins of tomatoes and add to large saucepan or cast iron casserole dish, and heat over a medium heat until the tomatoes are simmering.

2 – Add the chopped basil and parsley, and reduce to half

3 – Add the paprika lemon juice and Tabasco sauce.

4 – Turn down the heat to low and add the fish, and the corn flour if required.

5 – Let the fish cook for about 10 mins on low or until the fish is cooked, and try not to stir the dish as this will break up all the fish.

6 – Now serve in a bowl with some crusty bread.

This is a great winter meal as it is warming and the taste is really great with the smoked paprika. Simple but yet so delicious.

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