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I've made this seafood stew a handful of times and it's always delivered.
Garlic almond paste
- 1/8 cup of olive oil.
- 8 cloves of garlic chopped.
- 1/4 cup almond meal (flour).
Cook garlic in low-medium heat until softened. Add almond meal and cook 3-4 mins or until golden. Set aside to cool.
- 1 large handful of parsley.
Blend the almond mixture to make a paste. Set aside.
Spices
- 1 large onion halved and sliced.
In a large pan, cook onion until softened.
- 1/8 cup of olive oil.
- 1 large red chilli finely chopped (on occasions, I use chilli flakes).
- 1 teaspoon of smoked paprika.
- 2 bay leaves.
Add chilli, paprika, and bay leaves and cook for 30 seconds (or fragrant).
Liquids
- 1/3 cup dry white wine (I've used cooking sake on occasion).
- 1000g of passata (typically comes in 500g packs).
- 400g plum tomatoes tin (undrained).
- 1 teaspoon of saffron threads (soaked in 2 tablespoons of water).
- 1 tablespoon of tomato paste.
- 2 cups of fish stock (I've used 2 stock cubes + same amount of water).
Add the wine, passata, plum tomatoes, saffron, tomato pate, and fish stock. Simmer for 10 minutes.
Fish
- 700g of firm white fish (cut into 5 cm chunks).
- 12 mussels.
Add the almond paste, fish, and mussels. Cook for 3-4 minutes.
Add the prawns. Cook for 3 minutes (or pink).
Finishing touches
Season with salt and pepper to taste. I've added roughly a teaspoon of salt.
Garnish generously with parsley and you're good to go.