Name: Catalan fish stew
Yield: Serves 4
Cuisine: French
Ingredients: 2 tbsp chopped parsley; 250 g mussels, debearded and scrubbed, discarding any that obstinately refuse to close; salt and freshly ground black pepper; 3 garlic cloves, crushed; 100 g cleaned squid, cut into 3-4 cm chunks; 1 recipe quantity hot fish soup; 250 g sea bream, red or black, scaled and cut like the monkfish; 1 tbsp ground almonds; 200 g monkfish, cut into 1-2 cm slices on the bone; 3-4 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Fish soups and stews are common all over the world, but for me the French bouillabaisse and the Spanish soups and stews are the best. This dish can be served as a hearty soup or a main course or fish course stew. The thickness can be adjusted to suit by adding some fish stock to thin it down. You can make this from scratch, but I find the use of a good fish soup for the base (Instead of merely fish stock) improves it immensely. (I freeze some from the last batch of fish soup I made.)