Catalan tomato fish stew

4 servings Prep: 15 mins, Cooking: 15 mins
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LCHF: Fragrant and exotic, this stew will have Banters drooling.

By Food24 February 12 2015
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Ingredients (18)

100 g chorizo sausage
30 g olives — dried
3 garlic cloves
2 bay leaves
1/2 cup white wine
1 tsp allspice
1 pinch saffron — threads
2 cup passata
1 cup fish stock
1 tbsp lemon — preserved
700 g hake fillets
pink himalayan salt
black pepper — freshly ground
5 g fresh parsley
2 egg yolks
1 tsp Dijon mustard
3/4 cup macadamia oil
1 lemon — juice only
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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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