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 Gran Luchito 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 de-vein 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.