How to Make This Warming Spanish Cod Stew
Impress your friends with this easy-to-make stew
- For the stew
- 2 tbsp extra virgin olive oil
- 50g shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 leek, washed and sliced
- 1 carrot, peeled and finely chopped
- ½ fennel bulb, finely chopped
- 2 sticks celery, finely chopped
- 2 tbsp tomato purée
- 4 tomatoes, chopped
- 175ml white wine
- 50ml brandy
- 1 bay leaf
- 750ml fish stock
- ½ tsp cayenne pepper
- 1 tbsp smoked paprika
- 12 new potatoes, cooked
- 400g skinless white fish, such as cod or hake, cut into bite sized chunks
- 12 pitted black olives
- Handful of fresh parsley
- Handful of tarragon
- Juice of 1 lemon
- To serve
- Quick pickled shallots
- Aioli
- Crusty white bread
Warm the olive oil in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10–12 minutes, until softened but not browned.
Add the tomato purée, chopped tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half.
Add the bay leaf and fish stock and bring to the boil. Reduce the heat to a simmer and cook to reduce the volume by half.
Add the cayenne pepper, smoked paprika, potatoes, fish and olives. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice).
Add the parsley, tarragon and lemon juice and stir gently so as not to break up the fish too much.
To serve, pour into bowls and serve topped with aioli and quick pickled shallots, with crusty bread alongside.
