Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 7.08 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 1/4 cup dry white wine
- 1 1/4 cup fish stock
- 2tablespoons tomato purée
- 1 pinch saffron threads
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 12 live mussels, scrubbed, and beards removed
- 12 live clams, scrubbed
- 300grams firm white fish fillets, such as haddock or cod, pin-boned, skinned, and cut into bite-sized pieces
- 2 squid pouches, approx 175 g in total, sliced into 5mm thick rings
- 8 raw king prawns, shells on, deveined
- 3tablespoons flat-leaf parsley leaves, chopped
- 4 slices crusty bread (to serve)
Description
This traditional Catalan stew makes an opulent starter or summer lunch. Add more mussels if you can’t find clams.
Method
Step 1 of 2
Heat the oil in a deep-sided sauté pan over a medium heat and fry the onion for 10 minutes, covered. Add the garlic and cook for 1 minute. Add the wine and simmer for 5 minutes. Add the stock, tomato purée, and saffron, and season. Return to a simmer, add the clams and mussels. Cook for 3 minutes.
Step 2 of 2
Add the white fish, squid, and prawns, and cook for 2 minutes. Cover and cook for 5 minutes more. Discard any mussels or clams that do not open on cooking. Stir in the parsley. Serve with crusty bread.
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