| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
New, Superchefs |
1 |
servings |
INGREDIENTS
| 55 |
g |
Prawns; (2oz) |
| 10 |
|
Clams |
| 6 |
lg |
Prawns |
| 20 |
|
Mussels |
| 1 |
|
Chorizo sausage |
| 2 |
|
Langoustines |
| 225 |
g |
Cod; (8oz) |
| 1 |
|
Clove garlic |
| 2 |
|
Red onions |
| 2 |
|
Carrots |
| 1 |
|
Stick celery |
| 1 |
bn |
Thyme |
| 4 |
|
Sprigs dill |
| 1 |
bn |
Parsley |
| 1 |
g |
Saffron; (1/4oz) |
| 1 |
ts |
Tomato puree |
| 3 |
|
New potatoes |
| 1 |
|
Fennel bulb |
| 1 |
|
Chilli |
| 570 |
ml |
Fish stock; (1 pint) |
| 1 |
|
Bottle wine |
INSTRUCTIONS
Cook all the vegetables in a large casserole pot in olive oil. Add the
toamto puree, chorizo sausage, herbs and garlic and cook for 5 minutes. Add
the shell fish and potatoes, stir for 3 minutes. Add the wine and fish
stock, simmer. Finish with the saffron and freshly chopped parsley.
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