Valencian Fish Stew

A rich, blended seafood base simmered with assorted fish, shellfish, potatoes, and vegetables, finished with double cream and fresh herbs.

Fish Seafood Main Course Stew Spanish

Estimated Nutrition

Calories

416

kcal / serving

2496 kcal total

Carbs

27.6g

per serving

165.6 g total

Fat

19.7g

per serving

118.2 g total

Protein

30.4g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

Dairy

Double Cream

Fruits

piece

Lemon

juice only

Liquids

Brandy

175

White Wine

900

Fish Stock

NutsSeeds

clove

Garlic

chopped

piece

sprig

pinch

tbsp

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the sauce

Seafood

300

Salmon

mixed with cod, chopped for sauce

400

Assorted Fish And Shellfish

such as salmon, cod, skate and clams

Vegetables

piece

Shallots

chopped

piece

Carrot

chopped, for the sauce

piece

Leek

chopped

bulb

Fennel

chopped

stick

Celery

chopped

piece

Tomatoes

skinned and chopped

piece

New Potatoes

cooked

piece

Carrot

sliced and cooked, for the stew

100

Fine Beans

chopped and cooked

Method

Heat olive oil in a casserole dish and fry the shallots, leek, carrot, fennel, garlic, and celery for 10 minutes until soft.

Add tomato purée, chopped tomatoes, white wine, and brandy and simmer until the liquid is reduced by half.

Stir in 300g of chopped salmon and cod and cook for 5 minutes.

Add 900ml of fish stock, bay leaf, tarragon, and cayenne pepper, then cover and simmer for 40 minutes.

Blend the mixture and pass it through a sieve, pushing it through to extract maximum flavor.

Return the sieved sauce to the dish, bring it to a boil, and add the assorted seafood and cooked vegetables.

Simmer for 4 minutes until the fish is cooked, then stir in the double cream and parsley.

Add lemon juice, season with salt and pepper, and serve with bread and mayonnaise.