My kitchen is the hot and busy hub of my home now we are in full season, and one of the most popular dishes of this summer is my version of “ Catalan fish stew”, a rich and tasty meal in a bowl.
As always with my cooking it’s flexible on what you decide to put into it but this is the basic recipe. If you have a good base then the rest is easy.water trampoline australia
Start by sweating off some sliced onions (2 medium size should be fine for 6 people) in olive oil, with 4 cloves of garlic, again sliced and just a little dried chilli crumbled in. When the onions begin to soften add a large pinch of fennel seeds.chong qi gong men
Next pour in ½ litre of white wine, a litre of good fish stock (you can either make this or hunt out a good bought one) and a tin of chopped tomatoes. Let this gently bubble away for 20 minutes then add a couple of large peeled and cubed potatoes; cook till they are almost soft inflatable tunnel.
At this point you can leave it to cool and refrigerate overnight for all the flavours to develop.
When you are ready to serve, reheat slowly, and when it is gently bubbling add any white fish that you fancy, (hake, cod, bream are ideal) cut into bite size pieces. After 5 minutes add shrimps and mussels and a cupful of frozen peas along with a generous splash of Pernod. Finish with a seasoning of salt & black pepper to taste.inflatable decoration store china
Let this cook for only 5 minutes more before ladling out into huge white disheslighted inflatable christmas decorations, garnished with garlic mayonnaise on olive oil croutons, and if you are lucky enough to have fresh fennel, then a little feathery sprig placed over the crouton…Oh, so pretty…so tasty!