Mexican Fish Stew
A Mexican fish stew isn’t something you have every week, so when you do have one it should be a really special treat. We used a flavoursome mix of fish and shellfish in ours, picking out what looked good and exciting on the day at the fishmongers. You should do the same – for fish or any other fresh produce – to get the best flavour! We used monkfish, clams, mussels, prawns, cod cheeks and hake.
How to make it
- Par-boil the new potatoes in salted water, drain then leave aside.
- Add a slug of olive oil and a knob of butter to a pan and fry the red onion and garlic with the thyme leaves, chorizo, smoked chipotle paste, fennel and fennel seeds for 15 minutes until the onion has softened.
- Add a slug of sherry or white wine and cook for a few minutes.
- Add the canned tomatoes and the tomato purée and cook for 10 minutes.
- Add the fish stock or water and potatoes. Bring to the boil, then turn the heat to low and simmer for 20 minutes, or until reduced and thickened.
- Prepare the fish by removing the bones and cutting the flesh into large chunks. Discard any mussels that don’t close when tapped and remove the beards. Shell and devein the prawns.
- Add the seafood to the pan and leave on a low heat for about 5 minutes, or until you’re happy that the fish is cooked through.
- Scatter the corn over the stew with a sprinkle of coriander and some lemon wedges. Serve the Mexican fish stew with crusty bread.
Have you tried these recipes?
Uses Chipotle Honey