Catalan tomato fish stew

Recipe from: 12 February 2015
recipes, Banting, LCHF, seafood

Ingredients 18
Servings 4
Time 00:15

Ingredients

  • 100
    g
    chorizo sausage
  • 30
    g
    dried olives
  • 3
    cloves
    garlic
  • 2
    bay leaves
  • 1/2
    cup
    white wine
  • 1
    tsp
    allspice
  • 1
    pinch
    saffron threads
  • 2
    cup
    passata
  • 1
    cup
    homemade fish stock
  • 1
    preserved lemon wedge
  • 700
    g
    hake fillets
  • Himalayan salt to taste
  • freshly ground black pepper
  • 5
    g
    fresh parsley
  • 2
    egg yolks
  • 1
    tsp
    Dijon mustard
  • 3/4
    cup
    macadamia nut oil
  • juice of 1 small lemon
 

Method

00:15
 

Heat a large pot, add the sliced chorizo, olives and 2 crushed garlic cloves; pan-fry until golden, then add the allspice, bay leaves, wine and saffron. Bring to a boil, then reduce heat and simmer for 5 minutes.

Add the passata, fish stock and chopped preserved lemon (skin only, pith removed). Simmer an additional 5 minutes, then gently add the chunks of fish, turn the heat down very low and cook for 2–3 minutes. Switch off heat, stir through the chopped parsley and allow the pot to stand, covered, for 5 minutes. Season well.

For the mayonnaise:

Whisk the egg yolks, mustard and  remaining crushed garlic clove until pale; slowly add the oil until the mixture thickens. Add the lemon juice and season to taste.?

To serve: Serve hot, with mayonnaise.

Recipe reprinted with permission of Lose It!.
 
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Read more on: lchf  |  seafood  |  banting  |  recipes
 

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