Spanish-style Fish Stew



I should really call this ‘30 minute Spanish-style fish stew’ as it really is quick. It is probably one of the most flavourful dishes you will get out of such a small amount of cooking. The spicy chorizo flavour provides a punchy character suitable for even the most headstrong bull-fighting Spaniard with delicate but robust enough chunks of meaty fish. It won’t take you hours to knock out and I frequently glam it up for dinner party occasions with extra shellfish or topped with a butter basted piece of crispy fried seabass. Alternatively, keep it hearty and rustic as I did here, which my student budget no doubt appreciated this week. I can guarantee it will leave you satisfied and happy as I feel right now writing this after a hearty bowl….

(Serves 3 generously)

  • 1 large bulb fennel or 2 small ones, halved and sliced (fronds and green tops reserved for garnish)
  • 1 onion, sliced
  • 1 tbsp fennel seeds
  • 100g chorizo, sliced into chunks
  • 1 large clove garlic, sliced
  • 1 glass of dry white wine
  • 500g tomato passata
  • 1 pint hot, good fish stock
  • Squeeze lemon juice
  • Salt and freshly cracked black pepper
  • Meaty fish e.g. Haddock/cod/monkfish or a mixture
  • (Optional) Handful of cleaned mussels/prawns/sliced squid
  • Croutons to serve
  • Flat leaf parsley to serve
  1. Begin by heating some olive oil in a large casserole dish. Gently sweat the chopped onion and fennel for about 15 minutes over a low heat until soft and beginning to caramelise.
  2. Add the fennel seeds and fry for a few minutes to release the flavour and then add the garlic.
  3. Add the sliced chorizo and cook just until the oils begin to be released.
  4. Turn up the heat and de-glaze the pan with the white wine and simmer away for a few minutes.
  5. Add the tomato passata and the fish stock and stir to combine.
  6. Simmer for about 10 minutes until thickened (adding more stock for a thinner base if prefered) Season to taste with salt and plenty of heavy handed black pepper and a squeeze of lemon juice.
  7. Cut you fish into bite sized chunks. If using mussels and prawns, add these, and the chopped fish to the hot stew and cover with a lid. Simmer gently for a matter of minutes until the prawns are pink, the mussels are open and the fish is just starting to flake.
  8. Serve in oven warmed shallow bowls, garnished with chopped flat leaf parsley, the chopped fennel fronds and a handful or crispy croutons.

Alternatively serve with some fresh french bread, sourdough croutons and punchy rouille (see here). This is also lovely served at a dinner party glammed up with more shellfish and squid and topped with individual pieces of crisp fried seabass fillets.

WINE: Absolutely delicious served with one of the countries crispy whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines.



WINE: Absolutely delicious served with one of the countries own crisp whites – try this Lagar de Cervera, 2014 Albariño, Galicia available at Armit Wines

Jess - Albarino