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|
|Ground turmeric||1⁄2 Teaspoon|
|Chopped thyme/1/2 teaspoon dried leaf thyme||1 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Saffron powder||1⁄4 Teaspoon|
|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.