20 September 2008
Andalucian Fish Chowder
Andalucian Fish Chowder - a real winter warmer in every sense of the word, a main meal in itself with a whole range of seafood and mild spicy flavours going on. Of course, a fish chowder is highly adaptable, here is our take on something from Andalucia.
Ingredients: (Serves 12+ people)
3 large potatoes - peeled and cubed
2 red peppers - sliced and diced
4 large onions - diced
6 large carrots
1 large knob of butter
1kg uncooked prawns - peeled and de-viened
1kg fresh mussels - cleaned, beards removed
1 large cod fillet
2 whole squid - cleaned and cut into rings (keep the heads whole)
1 tablespoon hot smoked paprika
1/2 litre full cream
3 litres fish stock
ground black pepper
Prep the vegetables and fry the onion in the butter (large pan required)
Meanwhile simmer the cod until it becomes tender (retain the stock) place the cod to one side - when cool, flake the fish to add later.
Add the rest of the veg to the onion and the fish stock
An additional 2 litres of stock will need to be made (its a big chowder!) add this when ready.
Simmer the veg for around 30 minutes or until nearly cooked.
Now for the best bit! - Add the flaked cod, prawns, squid and mussels (mussels last) and cook for a further 6-7 minutes on a high heat.
Add the cream and then the smoked paprika - stir well. Salt and pepper to taste.
Garnish with broad leaf parsley and serve with a mountain of fresh crusty bread!
Need more Spanish recipes? Pop into Orce Serrano Hams