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Spanish Fish Stew

  Olive oil/Vegetable oil 3 Tablespoon
  Onion 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Canned whole peeled tomatoes 16 Ounce, undrained and chopped (1 Can)
  Clam juice 16 Ounce (Bottles)
  Water 3⁄4 Cup (12 tbs)
  Tomato paste 2 Tablespoon
  Bay leaf 1
  Ground turmeric 1⁄2 Teaspoon
  Chopped thyme/1/2 teaspoon dried leaf thyme 1 Teaspoon
  Fennel seeds 1⁄4 Teaspoon, crushed
  Sugar 1 Pinch
  Saffron powder 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Skinless fish fillets 1 1⁄2 Pound
  Medium shrimp 18 , deveined

Heat oil in a large kettle over medium heat.
Add onion, garlic and green pepper; saute until onion is soft and transparent.
Add tomatoes and liquid, clam juice, water, tomato paste, bay leaf, turmeric, thyme, fennel seeds, sugar and saffron, if desired.
Cover and simmer 15 minutes.
Add salt and black pepper to taste.
Cut fish into 1-inch pieces.
Add fish pieces and shrimp to soup.
Simmer gently 4 to 5 minutes or until fish becomes firm and turns opaque, and shrimp becomes firm and turns pink.
Remove and discard bay leaf.
Spoon stew into a tureen or serve in individual bowls.

Recipe Summary

Side Dish

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