Andalucía fish stew


The Spanish kitchen is so much more then Paella and calamari. Lots of flavours but not hot. The vegetables is a big part of a Spanish meal along with the bread. After my open heart surgery I must think more of what I eat. Olive oil is fantastic to use instead of butter on bread for example. Here comes one of my favourite recipes I learned down here. I hope you will enjoy it. Almond is fantastic to use in different sauces.

Andalusien fish stew

75g blanched ground almonds

1,5 tablespoon olive oil

1 small chopped onion

5 mixed tomatoes

2 fine chopped garlic

1,5 teaspoon paprika

2 tablespoon tomatoes purée

0,5 g saffron

175ml white wine (semisweet or add a pinch of sugar)

300ml fish stocks

2 pieces cod, into chunks

150g prawns, cooked and peeled

Parsley finely chopped

Start to heat up a frying pan and add the almond. Stirred the hole time as it can get quickly burnt. Remove the almonds from the pan. Heat up the oil and fry it until it’s soft. Add the garlic and tomatoes purée and let it fry for couple of minutes. Add the almond, spices and fish stock. Let it simmering for about 15 minutes. The almond gets it to thicken. Add the wine and let it simmer for about 5-10 minutes. Add then the cod and let it simmering for 5 minutes. Add the prawns. And let it get a quick heat up. Take away from the heat and add the parsley.

Serve it with a pice of nice new baked bread.

This recipe serves 4 as tapas or 2 for a meal.

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