Spanish Fish Stew Recipe
Ingredients
| 3 tablespoons olive oil or vegetable oil | ||
| Onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Green bell pepper | 1/2 Cup (16 tbs), diced | |
| Whole peeled tomatoes | 1 Can (10oz), undrained | |
| Clam Juice | 2 Bottle (1l) | |
| Water | 3/4 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Turmeric | 1/2 Teaspoon | |
| 1 teaspoon finely chopped thyme or1/2 teaspoon dried leaf thyme | ||
| 1/4 teaspoon or more crushed fennel seeds | ||
| Pinch of sugar | ||
| 1/8 to 1/4 teaspoon saffron powder, if desired | ||
| Salt | To Taste | |
| black pepper | 1 | |
| 1-1/2 lbs. skinless firm-texture fish fillets | ||
| Medium shrimp | 18 , deveined | |
Directions
Heat oil in a large kettle over medium heat.
Add onion, garlic and green pepper; saute until onion is soft and transparent.
Add tomatoes and liquid, clam juice, water, tomato paste, bay leaf, turmeric, thyme, fennel seeds, sugar and saffron, if desired.
Cover and simmer 15 minutes.
Add salt and black pepper to taste.
Cut fish into 1-inch pieces.
Add fish pieces and shrimp to soup.
Simmer gently 4 to 5 minutes or until fish becomes firm and turns opaque, and shrimp becomes firm and turns pink.
Remove and discard bay leaf.
Spoon stew into a tureen or serve in individual bowls.
Add onion, garlic and green pepper; saute until onion is soft and transparent.
Add tomatoes and liquid, clam juice, water, tomato paste, bay leaf, turmeric, thyme, fennel seeds, sugar and saffron, if desired.
Cover and simmer 15 minutes.
Add salt and black pepper to taste.
Cut fish into 1-inch pieces.
Add fish pieces and shrimp to soup.
Simmer gently 4 to 5 minutes or until fish becomes firm and turns opaque, and shrimp becomes firm and turns pink.
Remove and discard bay leaf.
Spoon stew into a tureen or serve in individual bowls.
Chef
