Portuguese Seafood Stew for the Remoska
Recipes

Portuguese Seafood Stew for the Remoska

Mussels, prawns, mackerel and squid – this fruits of the sea stew makes a hearty, cockle-warming sharing dish to serve....

Ingredients

For the roasted pepper paste

  • 250g jar roasted peppers, drained 
  • 100ml olive oil 
  • 4 garlic cloves, peeled 
  • 1/2 tsp salt 

For the liquid base

  • 200ml fish stock 
  • 200ml dry white wine 
  • 6-8 strands saffron 
  • 2 tomatoes, chopped 
  • 4 anchovies in oil 
  • 1 star anise 

For the stew

  • 2 tbsp olive oil 
  • 1 small onion, peeled and finely sliced 
  • 1 garlic clove, peeled 
  • 150g potato, peeled and finely sliced 
  • 2 mackerel fillets, cut into bite-sized pieces 
  • 200g squid tubes, cut into small strips 
  • 200g raw king prawns 
  • 400g black mussels, cleaned 
  • A portion salt and pepper, to taste 
  • small bunch of flat leaf parsley, stalks removed then chopped 

Method

  1. To make the paste, combine the peppers, olive oil, garlic and salt in a jug and pure with a hand blender until smooth.
  2. To make the liquid base, combine the fish stock, wine, saffron, tomatoes and anchovies in a jug and blend with a hand blender until smooth. Add star anise.
  3. To make the stew, heat the oil in a lidded wok over a medium heat, add the onion and garlic and cook for 3-4 minutes until beginning to soften. Add the potato and the roasted pepper paste, put the lid on and cook for 4 minutes.
  4. Add the liquid base followed by the mackerel, squid, prawns and mussels and bring to the boil. Reduce the heat to low, replace the lid and cook for 8 minutes.
  5. Discard any unopened mussels, taste then season and garnish with parsley. Serve with crusty bread.