Catalan fish stew rick stein recipes - Main course

Author: David Berry

This rich, flavorful Catalan twist on fish stew comes from chef Mark Sullivan, who traveled and cooked in the Mediterranean in his twenties, and returned with a deep affection for the fish stews of the region. For the finishing touch, this delicious fish is served over a piperade sauce made with GOYA® Tomato Sauce, onions and peppers and topped with a tasty tapenade made with GOYA® Manzanilla Olives Stuffed with Minced Pimientos and parsley.

Catalan fish stew
Catalan Fish Stew
Romesco de peix (Catalan fish stew)
Catalán-Style Fish
How to make Catalan fish stew?
What makes Rick Stein’s fish stew so special?
What is Stein's online fishmonger?
How do you cook prawns in a stew?

Catalan fish stew

Enjoy the delicious flavours of Spain with this healthy fish stew. Serve with new potatoes or steamed greens. Each serving provides 687kcal, 50g protein, 11.5g carbohydrate (of which 9.5g sugars), 45g fat (of which 8g saturates), 5.5g fibre and 1.9g salt.
Provided by: Thomasina Miers
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Spanish
Number of ingredients: 19

Ingredients:

6 tbsp olive oil
1 large Spanish onion, chopped
2 fennel bulbs, chopped
150g/5oz chorizo, diced
1 red chilli, finely chopped
1 tsp fennel seeds, ground
2 cloves new season garlic, crushed
½tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron strands (optional)
3 fresh bay leaves
1 tin plum tomatoes
100ml/3½ fl oz fish stock or water
150ml/5 fl oz white wine
500g/1 lb 2oz mussels, cleaned
650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil
100g/3½ oz toasted almonds, ground
1 lemon, cut into wedges
steamed potatoes and spring greens

Nutrition:

How to cook:

Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.
Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
Add the fish stock (or water) and white wine and bring to a simmer.
Add the cooked mussels and cook until they are all open. Discard any that have not opened.
Put the fish pieces into the stew and stir in the almonds.
Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.

Notes: Recipe: Cornish bouillabaisse from Rick Stein’s Cornwall, To make the bouillabaisse, heat the oil in a fairly deep, wide pan and fry the shallots, garlic, fennel and gurnard heads and bones until the vegetables are softened. …

Tags:

romesco de peix catalan fish romesco de peix catalan fish stew catalan fish stew rick stein

Catalan Fish Recipe | Rick Stein

09/06/2010 · Salt, parsley, garlic, oil, tomato and paprika are mixed together to create a simple Catalan classic fish recipe in this speedy dish from BBC cookery …

Catalan Fish Stew

This rich, flavorful Catalan twist on fish stew comes from chef Mark Sullivan, who traveled and cooked in the Mediterranean in his twenties, and returned with a deep affection for the fish stews of the region. Here, the broth is rich and boldly flavored with chorizo and smoked paprika Slideshow: Spanish Recipes
Provided by: Mark Sullivan
Total time: 45 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

2 tablespoons extra-virgin olive oil
1/4 pound dry Spanish chorizo, finely diced (1 cup)
1/4 cup minced shallots
2 tablespoons minced seeded tomato
2 tablespoons minced piquillo pepper
Pinch of pimentón de la Vera
3 cups Master Fish Stock
1/4 cup dry sherry
8 colossal head-on shrimp (about 3 pounds)
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
1/2 pound cleaned squid, bodies thinly sliced crosswise
1/4 cup unsalted roasted almonds, chopped
2 tablespoons chopped flat-leaf parsley

How to cook:

In a large pot, heat the olive oil. Add the chorizo, shallots, tomato, piquillo and pimentón and sauté over moderately high heat until fragrant, about 1 minute.
Add the fish stock and sherry and bring to a simmer.
Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes. Discard any clams or mussels that don’t open.
Serve the stew in bowls, garnished with the almonds and parsley.

Notes: Catalán-Style Fish, An elegant and delicious entrée that’s simple to prepare! To make this flavorful Catalán-Style Fish, first season the halibut filets to perfection with GOYA® Adobo …

Romesco de peix (Catalan fish stew)

Romesco de peix is a delicious fish stew with a tomato-nut sauce as the base. Comforting, filling but not heavy, it has been loved by all we have shared it with.
Provided by: Caroline's Cooking
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: Spanish
Number of ingredients: 24

Ingredients:

shells from shrimp, below
1 small carrot
1/2 small onion
1 stick celery
1/2 lb shrimp (225g prawns, shell on weight)
1 dried nora pepper (or 1 dried ancho/California pepper)
2 tbsp olive oil
1 onion
1/2 red pepper
2 cloves garlic ((large))
1/2 tsp fennel seeds
1/2 tsp dried thyme
3/4 cup finely chopped tomatoes (180ml (fresh or canned))
1/2 cup white wine (120ml)
1 bay leaf
1/2 tsp Spanish paprika ((sweet))
1 pinch saffron
1 tbsp tomato paste/puree
1 1/2 cups fish stock (or 2c, as needed, 360-480ml)
3 tbsp ground almonds
3 tbsp ground hazelnuts
1 lb clams (450g)
3/4 lb monkfish (340g)
1 handful fresh parsley (roughly chopped)

Nutrition:

How to cook:

To make stock
If you are making your own stock, de-shell the shrimp/prawns and put the heads and shells in a pan with the onion, carrot and celery and cover with around 3-4cups/700-900ml water. Bring to a boil, reduce the heat so it simmers and cook for around 20-30min.
For main stew
Meanwhile, break the dried nora/ancho/Callifornia pepper open and remove the seeds. Break it into pieces and put it in a small bowl. Cover with boiling water and leave it to soak around 15min or more.
While it's soaking, finely dice the onion and slice the red pepper into half-length strips. Finely chop or crush the garlic. Remove any skin-like outer layer from the monkfish and dice into roughly 1in/2.5cm pieces.
Warm the oil in a pan then add the onion. Cook for around 5min until it starts to soften.
Remove the dried pepper from the water it was soaking in and roughly chop.
Add the garlic, red pepper, chopped dried pepper, fennel seeds and thyme to the onion and cook another 5min or so. Then add the tomatoes, wine, bay leaf, paprika saffron and tomato paste and stir.
Add 1 1/2-2 cups/360-480ml of stock (strained if using your own as made above) and bring to a simmer. Cook for around 10-15min until it reduces in volume a little. If you add in the larger amount of stock, it may need to cook a little longer to reduce more but it should deepen the flavor.
Next, add the almond and hazelnut flours and stir in well to thicken the sauce.
Add the clams to the sauce and press them under. If they are larger clams (like littlenecks), cover with a lid and allow them to steam a few minutes first. When they are starting to open add the monkfish and shrimp/prawns and press them gently under the sauce and cover again. If the clams are smaller, you can add everything together. Check now and then and turn the fish and shrimp if needed to get under the sauce.
Once all of the fish and seafood has changed translucent and the clams are open (ie they are cooked), sprinkle over a little parsley and serve.

Notes: Romesco de peix (Catalan fish stew), While it's soaking, finely dice the onion and slice the red pepper into half-length strips. Finely chop or crush the garlic. Remove any skin-like outer …

Catalán-Style Fish

An elegant and delicious entrée that’s simple to prepare! To make this flavorful Catalán-Style Fish, first season the halibut filets to perfection with GOYA® Adobo All Purpose Seasoning with Pepper and cook in a matter of minutes using GOYA® Extra Virgin Olive Oil. For the finishing touch, this delicious fish is served over a piperade sauce made with GOYA® Tomato Sauce, onions and peppers and topped with a tasty tapenade made with GOYA® Manzanilla Olives Stuffed with Minced Pimientos and parsley.
Total time: 45 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

¼ cup GOYA® Extra Virgin Olive Oil
1 cup white onion, thinly sliced
1 cup red bell pepper, sliced lengthwise
1 tbsp. GOYA® Minced Garlic, or 6 cloves garlic, peeled and minced
½ tsp. GOYA® Oregano Leaf
2 cans (8 oz. each) GOYA® Tomato Sauce
¾ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, coarsely chopped
1 tbsp. GOYA® Capers
¼ cup GOYA® Extra Virgin Olive Oil
1 tbsp. GOYA® Minced Garlic, or 6 cloves garlic, peeled and coarsely chopped
1 tbsp. parsley, coarsely chopped
4 halibut (or any other firm white fish) filets, 5 oz. each
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ cup GOYA® Extra Virgin Olive Oil

How to cook:

For the Piperade Sauce:
Step 1
In large saucepan, heat olive oil; add onion and peppers, and sauté one minute. Add garlic and oregano. When vegetables are soft, add tomato sauce, and stir.
Step 2
Let sauce simmer five minutes.
For the Tapenade:
Step 3
Add all tapenade ingredients to food processor, and pulse together until coarse consistency has been reached. Set aside.
For the Fish:
Step 4
Season each side of filets with Adobo.
Step 5
In large skillet, heat olive oil. Add filets, and heat over medium-high heat. Cook 3-4 minutes each side, until cooked through and golden brown.
Step 6
Spread piperade sauce on plates, place filets on top of sauce, top filets with tapenade and serve.
More Cooking Tips

Notes: Catalan Fish Stew | Recipe | Fish stew, Cooking seafood, PrintCatalan Fish Stew Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Yield: 1 This recipe was inspired by the recipe for …