Spanish stew

Cooking Fish Spanish stew

Detailed step-by-step description of how to cook the dish "Spanish stew". Try it by all means

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.
  2. Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.
  3. Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.

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1/4 cup olive oil
1 Primo Classic Chorizo, sliced
1 onion, sliced
4 garlic cloves, crushed
2 tsp smoked sweet paprika
1/2 tsp saffron threads, soaked in 2 tbsp cold water
410g can butter beans, rinsed, drained
600ml fish stock
1 red capsicum, roasted, cut into strips
6 tomatoes, peeled, seeds removed, sliced
300g blue-eye cod, skin removed, cut into 2cm pieces
500g green prawns, peeled, vein removed, tails intact
2 tbsp fish sauce
Roughly torn flat-leaf parsley, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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