Receta Fish, Potato and Samphire Stew
A lovely, citrusy Spanish style fish stew that celebrates the last of the season's samphire. Delicious with a glass of chilled white wine or a cold beer. Change the fish if you prefer oily fish such as salmon or trout, use clams instead of mussels and if you can't get any samphire, stir in chopped spinach right at the end.
Fish, Potato and Samphire Stew
Serves 4
- 1 tbsp olive oil
- 1 onion, finely sliced
- 2 cloves of garlic, finely sliced
- A pinch of saffron
- A pinch of dried chilli flakes
- 2 tspn sweet smoked paprika
- 4 large potatoes, peeled and sliced into 1" thick slices
- 1 large red pepper, deseeded and sliced
- 1 lemon, sliced
- 600ml vegetable or chicken stock
- 3 skinned fillets of white fish such as haddock, sliced into large chunks
2 large handfuls of fresh mussels, cleaned and de-bearded.
1 large handful of samphire
Salt and pepper
1 - Heat the olive oil in a large pan. Add the onion, garlic, saffron, chilli and paprika. Soften without colouring.
2 - Add the potatoes and pepper. Pour over enough stock to just cover then place in the lemon slices. Cover and simmer for 15 minutes or until the potato is just beginning to soften.
3 - Add the fish and simmer for a further 5 minutes. Then add the mussels and samphire, cover and cook for 5 minutes.
4 - Remove the lid and taste for seasoning. Serve in large bowls with a scattering of fresh parsley.