Spanish seafood stew

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Something great about Spanish cuisine is that nothing goes to waste. I never would have thought of making my own shrimp flavoured broth simply by boiling the remains of peeled shrimp. The result is fantastic. You can add diced potatoes to this too.

Serves 4

2 cups shrimp
1 1/2 cups hake, (or other white fish that retains shape) diced
1/4 cup chopped red pepper
1/2 onion chopped
2 to 3 cloves garlic, chopped
1 small tomato, diced
1/2 cup white wine or vermouth
1 teaspoon sweet cayenne
1/2 cup small soup noodles
1 liter water
Chopped parsley
1 laurel leaf
Salt
Pepper
Olive oil

Peel the prawns and set them aside. Take the heads, tails and skin and boil them in 1 liter of water with a touch of salt and the laurel leaf. When it is pink and boiling, pour the liquid through a strainer and skim off any whitish foam from the top. Set aside.Discard the prawn heads etc.

In about 2 tablespoons of olive oil, fry the garlic, onions and pepper on low heat until transluscent. Add the tomatoes, wine( or vermouth) and cayenne. Stir occasionally and let the majority of the alcohol reduce over low heat.

Add the shrimp broth, noodles and hake and bring it to a boil.

Lower the heat and add the prawns. Cover and leave it on low heat until ready to serve. Add salt and pepper to taste and garnish with parsley.

Enjoy! Xxxx Natascha

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