One Pan Spanish Fish Stew Food

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

ONE-POT SPICY SPANISH SEAFOOD STEW

Steps:

• Start by cleaning 12 to 14 fresh mussels, remove the beards and scrub them clean, then pat down 12 raw jumbo shrimp (peeled and deveined) with some paper towels and season them with sea salt & freshly cracked black pepper, finally pat down 4 cod fillets (about 4 oz each) with paper towels, and again season them with sea salt & freshly cracked black pepper
• Heat a saute pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add 1/2 of a diced onion and 3 minced cloves of garlic, mix with the oil and cook for about 3 minutes, then add 1 tsp of hot smoked paprika, 1/2 tsp of dried thyme and mix it all together, once well mixed add a 1/4 cup of white wine and mix it all together
• Two minutes after adding the white wine, add one 15 oz can of diced tomatoes, season everything with sea salt & freshly cracked black pepper, once again mix it all together until well combined
• Two minutes after adding the tomatoes into the pan, add 1 cup of fish broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix to ensure everything is well distributed
• Once the broth comes to a boil add the cod fillets into the pan, the shrimp and the mussels, place a lid over the pan and cook for 5 to 6 minutes, then remove the lid, all the mussels should be opened and the rest of the seafood perfectly cooked
• Garnish with freshly chopped parsley and serve directly out of the pan, enjoy!