Make sure you've got plenty of crusty bread to mop up the delicious sauce in this gorgeous seafood stew infused with smoked hot paprika.
Use a firm white fish like cod or ling or you could even try oily fish like salmon or tuna.
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Yield: 6 servings
- 1/4 cup of olive oil
- 1 chorizo sausage
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 1/2 tsp smoked paprika
- 1/2 tsp saffron threads, soaked in 2 Tbsp cold water
- 1/4 cup dry white wine
- 600ml fish stock
- 1 red capsicum, sliced into strips
- 6 tomatoes, seeds removed and diced
- 1 tsp tomato paste
- 300g firm white fish (like cod), skin removed, cut into 2cm pieces
- 12 medium green prawns, peeled, vein removed, tails intact
- 12 mussels, scrubbed with beards removed
- 2 Tbsp finely chopped flat-leaf parsley
- 1/4 cup whole egg mayonnaise
- 1/2 clove of garlic, grated
- Sea salt and freshly ground black pepper for seasoning
- Fresh, crusty bread for serving
- Heat oil in a saucepan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain and cool slightly. Slice and set aside.
- Add onion and cook for 2-3 minutes or until translucent. Add garlic and paprika and cook for a few seconds. Add the wine, saffron and its soaking liquid and allow it to cook off for 2 minutes. Add stock and bring to boil.
- Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, tomato paste, fish, prawns, mussels and parsley. Simmer for 5 to 6 minutes or until fish is cooked through. Season with salt and pepper to taste.
- Mix together mayonnaise and grated garlic in a small bowl. Set aside.
- Divide amongst serving bowls and top with a dollop of garlic mayonnaise. Serve with fresh bread for mopping up the sauce.