Catalan tuna and seafood stew
Fresh tuna adds a meatiness to this protein powerhouse of a stew which is perfumed with saffron and bulked out with two festive favourites: roasted chestnuts and Savoy cabbage. I used prawns, squid and mussels as well, but any seafood or firm fish will work.
Nathan Outlaw shared his version in the Observer Food Magazine. Now it’s my turn!
Ingredients
-
FOR THE MARINADE
-
200g
seafood selection (prawns, mussels and squid)
-
200g
tuna, diced
-
1
garlic clove, crushed
-
1 sprig
fresh thyme, leaves picked
-
1/2
lemon, zest only
-
1 tbsp
extra-virgin olive oil
-
FOR THE STEW
-
200g
chestnuts
-
1 tbsp
olive oil
-
1
carrot, peeled and finely diced
-
1
white onion, finely chopped
-
2
large garlic cloves, crushed
-
1
small red chilli, finely chopped
-
1 sprig
fresh rosemary, finely chopped
-
1/2 tsp
fennel seeds
-
1
red pepper, deseeded and finely sliced
-
1
clementine, zested and juiced
-
2
dried bay leaves
-
1 tbsp
tomato purée
-
Pinch of saffron strands
-
Pinch of celery salt
-
1/4 tsp
smoked salt
-
1/2 x 400g can
chopped tomatoes
-
950ml
stock, made with 2 fish or 1 Kallo yeast-free stock cube(s)
-
1/4
cavoy cabbage, shredded
-
TO SERVE
-
Fresh flat-leaf parsley, finely chopped
-
1
lemon, cut into wedges
Directions
Share
-
Put the tuna and seafood into a bowl and add the marinade ingredients. Season, mix well and refrigerate for 1 hour.
-
Using a sharp knife, cut a cross into the skin of each chestnut. Put in a roasting tin and bake in a preheated oven at 180C for 25-30 minutes until the skins start to open up.
-
Peel away the tough outer skin and the pithy white skin of the cooked chestnuts and set aside the sweet kernels for later.
-
Heat the olive oil in a crock pot and sauté the carrots and shallots for 10-15 minutes until soft and starting to colour. Stir in the garlic, chilli, rosemary, fennel seeds and peppers and cook for 2 minutes more.
-
Add the clementine zest and 1 tbsp of juice with the bay leaves, tomato purée, saffron, celery salt and smoked salt and mix well. Pour in the chopped tomatoes and bring to the boil. Reduce to a simmer and cook gently for 5 minutes.
-
Pour in the stock and cook for 30 minutes, adding the chestnuts and cabbage halfway through.
-
Once the sauce has thickened, place the tuna in the stew and cook for 1 minute. Add the seafood and cook for 2-3 minutes more until cooked through.
-
Transfer the stew to a serving dish and garnish with lemon wedges and parsley. Serve with rice or couscous.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
