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SPANISH FISH AND CLAM STEW

SPANISH FISH AND CLAM STEW

SPANISH FISH AND CLAM STEW

This is a rich hearty dish that will warm your cockles. It’s best served with a big piece of crusty bread to soak up all the juices! You can omit the clams and prawns if you want a simpler mid-week meal option.

Prep: 15 minutes
Cook Time: 30 minutes
Serves: 4-6

Method

Prep the vegetables and cut the fish into bite-sized pieces (around 2 cm wide).

Gently heat a large fry pan on the stove top. Add olive oil, onion, saute until soft. Add sliced chorizo. Continue to saute until the chorizo is golden. Add the paprika and stir for 30 seconds. 

Add the stock, parsley, garlic and cherry tomatoes. Season with salt and pepper.
Bring to a simmer and cook until the potatoes are just cooked.

Add the prawns, fish, clams and whole lemon pieces. Press it all down into the juices so it starts to cook the seafood - gently move the seafood around the pan to get an even cook. Cook until the prawns turn pink and the clams are open. If any of the clams don’t open discard them.

Scoop into bowls, garnish with Italian parsley and serve with hot crusty bread. 

Spanish Fish and Clam Stew

Ingredients

400 grams firm white fish - like Hapuka or monkfish
1 pack Cloudy Bay Clams
400-500 grams of Shore Mariner raw prawns
2 tbsp olive oil
1 red onion, peeled and diced
2 garlic cloves, roughly chopped
200 grams chorizo sausage, spicy, sliced
1 Agria potato, diced
1 tsp smoked paprika
500 mls fish or chicken stock
1 can cherry tomatoes
1 bunch Italian parsley, roughly chopped

To serve, a loaf of your favourite sourdough.

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