Catalan seafood and fish stew is a dish that reminds me of family meals from my childhood. My grandmother, originally from a small coastal town near Barcelona, always prepared it for special occasions. I remember the aroma that flooded the house, a mixture of sea, saffron and the sweet touch of brandy. Although she made it in an earthenware pot over a wood fire, I have adapted the recipe for Thermomix® to make it easier to prepare without losing the essence of traditional flavour. The key to this stew lies in the quality of the ingredients. The monkfish and hake provide the base of the seafood flavour, with their firm and delicate meat. The squid or cuttlefish, cut into pieces, add a slightly rubbery texture that contrasts with the softness of the fish. The mussels, with their intense sea flavour, and the prawns and Norway lobsters, with their characteristic sweetness, complete the feast of flavours. The onion, finely chopped and sautéed, provides the aromatic base of the dish, while the tomato, whether natural or fried, adds a touch of acidity and colour. The brandy, flambéed to evaporate the alcohol, adds a complex aroma and a slight sweetness that enhances the flavours of the seafood. For the preparation in Thermomix®, it is essential to follow the steps precisely. Homemade fish stock is essential for an authentic flavour. Do not hesitate to ask your fishmonger for the bones and fish heads, which are rich in flavour. When sautéing the onion, make sure it is finely chopped so that it integrates perfectly into the sauce. When adding the brandy, it is important to evaporate the alcohol to avoid a bitter taste. The picada, made with fried bread, almonds, garlic and parsley, is the magic touch that thickens the sauce and gives it a unique flavour. Don't forget to adjust salt and pepper at the end, as the seafood can be salty. If you want to give the stew a different touch, you can add a few strands of saffron to the sauce to intensify the colour and flavour. For a lighter version, you can omit the prawns and Norway lobsters or use vegetable broth instead of fish stock. If you prefer a vegetarian option, you can substitute the fish and seafood with firm tofu and assorted mushrooms, and use vegetable broth. Serve the stew hot, accompanied by a good crusty bread to dip in the sauce. A dry and fruity white wine, such as an Albariño or a Godello, will pair perfectly with this dish. You can also accompany it with a fresh green salad to balance the richness of the stew. The Catalan seafood and fish stew can be prepared in advance and reheated before serving. It can also be frozen, although the texture of the fish and seafood may be slightly affected. If you freeze it, be sure to thaw it slowly in the refrigerator before reheating.

Catalan Seafood and Fish Stew

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Description

Ingredients (20 ingredients)

Preparation (11 steps)

Prepare the fish stock

Cook the mussels

Prepare the picada

Brown the Norway lobsters and prawns

Fry the fish

Sauté the onion and squid

Add the brandy

Add the fish stock

Prepare and add the picada

Add the fish

Add the seafood

Finished cooking? Great! 🎉

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