
Portuguese Seafood Stew for the Remoska
- Type : Dinner
Mussels, prawns, mackerel and squid – this fruits of the sea stew makes a hearty, cockle-warming sharing dish to serve. An easy to put together meal that tastes like you’ve been in the kitchen for hours.
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
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To make the paste, combine the peppers, olive oil, garlic and salt in a jug and pure with a hand blender until smooth.
-
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.
-
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.
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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.
-
Discard any unopened mussels, taste then season and garnish with parsley. Serve with crusty bread.
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