Portuguese Seafood Stew for the Remoska

Serves 4

Ingredients

For the roasted pepper paste

  • 250g jar roasted peppers, drained
  • 100ml olive oil
  • 4 cloves garlic, peeled
  • ½ tsp salt

For the liquid base

  • 200ml Essential Cuisine fish stock
  • 200ml dry white wine
  • 6-8 strands saffron
  • 2 tomatoes, chopped
  • 4 anchovies in oil
  • 1 star anise

For the stew

  • 2 tbsp olive oil
  • 1 small onion, peeled and finely sliced
  • 1 clove garlic, peeled
  • 150g potato, peeled and finely sliced
  • 2 mackerel fillets, cut into bite-sized pieces
  • 200g squid tubes, cut into small strips
  • 200g raw king prawns
  • 400g black mussels, cleaned
  • Salt and pepper
  • Small bunch flat leaf parsley, stalks removed then chopped

Instructions

  1. To make the paste, combine the peppers, olive oil, garlic and salt in a jug and pure with a hand blender until smooth.
  2. To make the liquid base, combine the fish stock, wine, saffron, tomatoes and anchovies in a jug and blend with a hand blender until smooth. Add star anise.
  3. To make the stew, heat the oil in a lidded wok over a medium heat, add the onion and garlic and cook for 3-4 minutes until beginning to soften. Add the potato and the roasted pepper paste, put the lid on and cook for 4 minutes.
  4. Add the liquid base followed by the mackerel, squid, prawns and mussels and bring to the boil. Reduce the heat to low, replace the lid and cook for 8 minutes.
  5. Discard any unopened mussels, taste then season and garnish with parsley. Serve with crusty bread.