Fish Stew Recipe – Spanish Style

Preparing the Sofrito

1. Add 3 tablespoons of oil to a large frying pan and add the onions.
2. Cook the onions gently on low - medium heat for 10 minutes until they are caramelized and golden brown. If they start to stick to the pan, you can add a little water.
3. Add the tomatoes and continue cooking until they break down.

Preparing the Picada

1. Heat 1 tablespoon of oil in another pan and fry the bread slices until crisp.
2. Add the bread to a food processor along with the almonds and 2 garlic cloves and process until it forms a fine paste.
3. Preparing the Seafood
4. If you are starting with an uncooked lobster, boil it until done and then remove the meat from the tail and the claws.
5. You can mess with the other part of the lobster, but I would save it for making seafood stock for bisque or soup.
6. Slice the squid into rings if you didn't buy them already sliced.

Preparing the Seafood

1. Dust the cod, lobster and monkfish with a little flour. Brown all the seafood separately in a frying pan with the remaining oil.
2. Start with the cod, then the monkfish, lobster, squid and finish with the shrimp.
3. Once browned, add all the seafood to a large flameproof casserole pan.
4. Now you add the clams and mussels to the top of the fish, sprinkle with the remaining garlic and parsley.
5. Add the brandy to the pan (off heat and be very careful) and ignite. Keep your hands and face away from the pan so you don't burn yourself.
6. When the flame goes out, add the pan back to the stove, add the tomato mixture (sofrito) and just enough water to cover the seafood. Bring this to a boil, reduce heat and simmer for 3 to 4 minutes.
7. When all the mussels and clams have opened, you are done. Be sure to discard and mussels or clams that didn't open.
8. Finish by stirring in the bread mixture, taste and adjust seasonings with salt and pepper.
9. Let this continue simmering for 5 minutes to make sure all the fish is tender and good.