AuthorJanella
Dice onion and put into a large pot with olive oil.
Sauté over a low heat.
Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.
Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine.
Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels.
Allow to cook for 5 mins to allow the mussels to open.
Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth.
Allow to cook or a further few minutes.
Serve in a bowl and garnish with parsley and lemon cheeks.
Char-grill some bread in a pan with a little olive oil and serve with the stew.
Ingredients
Directions
Dice onion and put into a large pot with olive oil.
Sauté over a low heat.
Make a paste by crushing the anchovies and garlic together with a pinch of salt. Add to the onion in the pot and stir.
Add canned tomatoes, tomato paste, smoked paprika, saffron threads and wine.
Using a bamix, blitz the ingredients to make a puree. Add fish stock, bay leaf and mussels.
Allow to cook for 5 mins to allow the mussels to open.
Dice up fish fillets in large chunks. Add fish and prawns to the tomato broth.
Allow to cook or a further few minutes.
Serve in a bowl and garnish with parsley and lemon cheeks.
Char-grill some bread in a pan with a little olive oil and serve with the stew.
