INOUT

The latest recipes from some of the top chefs in the North West and North Wales.


27 June 2014
Spanish fish stew by Thomasina Miers

This beautifully simple and flavoursome dish comes from Thomasina Miers' new cookbook, Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue), published by Hodder & Stoughton. RRP £25

Preparation time: 10 mins | Cooking time: 40 mins | Serves: 4

INGREDIENTS:

For the almonds

METHOD:

1. Preheat the oven to 180°C/350°F/gas 4.

2. Heat a large casserole dish over a high heat and when hot add the olive oil. Turn the heat down to medium before adding the onions, fennel, garlic, fennel seeds, chilli and saffron, and seasoning generously with salt and black pepper. Sweat the vegetables in the olive oil for 10 minutes before adding the garlic and cooking for another 5 minutes. Add the tomatoes, breaking them up with a wooden spoon, then pour in the water or stock and the new potatoes. Check for seasoning.

3. Simmer the stew for about 20–25 minutes, or until the potatoes offer up no resistance when you push a sharp knife through: they should be completely cooked. In the meantime, put the almonds on a baking tray and pop in the oven for 5–10 minutes until a pale golden colour. Roughly chop with a large chopping knife to make fairly coarse breadcrumbs and stir in the paprika and salt.

4. Add the fish to the stew once the potatoes are cooked and simmer for a further 5 minutes until the fish turns from translucent to opaque. Spoon into hot bowls and sprinkle over the almond crumbs.



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