Catalan tomato fish stew

catalan_tomato_fish_stew_

Ingredients

100g chorizo sausage
30g dried olives
3 garlic
2 bay leaves
1/2 cup white wine
1 tsp allspice
2 cups passata
pinch of saffron threads
1 preserved lemon wedge
1 cup homemade fish stock
700g hake fillets
freshly ground black pepper
Himalayan salt
2 egg yolks
5g fresh parsley
1 tsp dijon mustard
3/4 cup macadamia nut oil
juice of 1 small lemon

Method

  1. Heat a large pot, add the sliced chorizo, olives and 2 crushed garlic cloves; pan-fry until golden, then add the allspice, bay leaves, wine and saffron. Bring to a boil, then reduce heat and simmer for 5 minutes.
  2. Add the passata, fish stock and chopped preserved lemon ( skin only, pith removed). Simmer an additional 5 minutes, then gently add the chunks of fish, turn the heat down very low and cook for 2–3 minutes. Switch off heat, stir through the chopped parsley and allow the pot to stand, covered, for 5 minutes. Season well.
  3. For the mayonnaise: Whisk the egg yolks, mustard and remaining crushed garlic clove until pale; slowly add the oil until the mixture thickens. Add the lemon juice and season to taste.
  4. To serve: Serve hot, with mayonnaise.

Try Our Meal Plans

ENGLISH Low Carb High Fat Meal Plan

6 week meal plan

R600

View Details

AFRIKAANS Low Carb High Fat Meal Plan

6 week meal plan

R600

View Details

KOSHER Low Carb High Fat Meal Plan

4 week meal plan

R600

View Details

Banting Bounceback (BB)

2 week meal plan

R300

View Details
    ...

Recipe Types

chicken

Chicken

baked-goods

Treats & Bakes

pork

Pork

vegetarian

Vegetarian

fish

Fish

salad

Salads & Sides

beef

Beef

snack

Snacks

breakfast

Breakfast

lamb

Lamb

beef

Recipe Index