A quick and tasty stew that’s full of Spanish flavour. Use any meaty fish you can get your hands on and put a meal on the table for your family in less than 15 minutes.
- 2 tbsps olive oil
- 1 large red onion, peeled and sliced
- 1-2 cloves garlic, peeled and sliced
- 1 tsp finely sliced, de-seeded red chilli
- 400g can chopped tomatoes
- 100ml (3 1/2fl oz) white wine
- 1 rounded tsp ground cumin
- 1 rounded tsp ground coriander
- Salt and freshly ground black pepper
- 300ml (1/2 pint) fish stock
- 500g (1lb) new potatoes, thickly sliced
- 250g (8oz) chunky fish such as tuna, cod or monkfish, skin and bones removed
- 250g (8oz) uncooked fresh prawns, peeled
- 60g (2oz) olives stuffed with anchovy and pimento
Heat the oil in a large pan, over a medium heat. Add the onion and cook slowly for about 8 mins, adding the garlic and chilli after 4 mins.
Pour in the tomatoes and wine.
Cook for a few minutes to reduce the liquid.
Add the spices, seasoning and fish stock, and then the potatoes. Bring to a simmer, cover and cook over a low heat for 15 minutes.
Cut the fish into big cubes. Add them to the stew pan with the prawns. Cover and simmer for 5 minutes. Stir in the olives.
Serve hot, in hot bowls with fresh bread, if you like.
Not suitable for freezing.