We at CookAbility love trying new ideas and recipes with our students during the courses.
Every month we would like to share a popular recipe with you. We hope that you will enjoy these as much as our students do.
Spanish seafood stew (6-8)
butter, for frying
50g/2oz shallots, chopped
1 garlic clove, chopped
1 leek, chopped
1 carrot, chopped
½ fennel bulb, chopped
2 celery sticks, chopped
2 tbsp tomato purée
4 tomatoes
175ml/6fl oz white wine
50ml/2fl oz brandy
1 bay leaf
750ml/1¼ pints fish or vegetable stock
150ml/5fl oz double cream
pinch cayenne pepper
1 tbsp smoked paprika
12 new potatoes, cooked
400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns
2 carrots, sliced and boiled until tender
100g/3½oz fine beans, chopped and cooked
handful fresh parsley, chopped
sprig tarragon
1 lemon, juice only
Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned.
Add the tomato purée, tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half.
Add the bay leaf, stock and cream and bring up to the boil. Reduce the heat to a simmer and cook to reduce the volume by half.
Add the cayenne pepper, paprika, potatoes, chunks of fish and shellfish, carrots and beans. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice).
Add the parsley, tarragon and lemon juice and stir gently and serve.
butter, for frying
50g/2oz shallots, chopped
1 garlic clove, chopped
1 leek, chopped
1 carrot, chopped
½ fennel bulb, chopped
2 celery sticks, chopped
2 tbsp tomato purée
4 tomatoes
175ml/6fl oz white wine
50ml/2fl oz brandy
1 bay leaf
750ml/1¼ pints fish or vegetable stock
150ml/5fl oz double cream
pinch cayenne pepper
1 tbsp smoked paprika
12 new potatoes, cooked
400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns
2 carrots, sliced and boiled until tender
100g/3½oz fine beans, chopped and cooked
handful fresh parsley, chopped
sprig tarragon
1 lemon, juice only
Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned.
Add the tomato purée, tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half.
Add the bay leaf, stock and cream and bring up to the boil. Reduce the heat to a simmer and cook to reduce the volume by half.
Add the cayenne pepper, paprika, potatoes, chunks of fish and shellfish, carrots and beans. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice).
Add the parsley, tarragon and lemon juice and stir gently and serve.
