Dishes to warm the soul are what's being served here in AnotherFoodBloggers home right now. My Spanish fish stew is definitely one that ticks those boxes. Right now when we are in single-digit temperatures it works wonderfully in front of the fire with a nice glass of red in hand. BUT, the beauty of this kinda dish is once the weather heats up, take it outdoors in the garden or by the sea, grab a lightly chilled red wine and it's equally as magic. A simple dish that has a rusticity about it but with layers of flavour. Dare I say good enough for a Masterchef immunity challenge win 😉
The one thing they defo get right in Spain is food. In fact, they also kick ass at football, tennis, wine, and beaches but for the purposes of this food blog lets focus on the food (and wine) element. The flavours I think of when I dream of Spain are chorizo sausage, smoked paprika, tomato-based dishes, prawns, fresh fish good crusty bread, and olive oil. Oh and olives too, can't beat a good bowl of olives to snack upon!! With these ingredients in mind, I have created my version of a Spanish fish stew. I've kept it as simple as possible but made sure the finished product/flavour is nothing short of perfection 😉
WHAT FISH CAN I USE FOR SPANISH FISH STEW
There are TONS of options out there in the sea as to what you can use. Given I am currently living in Brisbane I went with an Aussie regular and used barramundi. Readily available in supermarkets and fishmongers it has a firm but moist texture, larger flakes, and a slightly sweet buttery flavour. It is SUPER versatile and can be used steamed, fried, baked and BBQ'd.
Alternatively, if barramundi isn't available where you are you are best to work with a meatier style fish - in my opinion. Think fish like monkfish fillets, halibut, cod, mackerel cutlet, swordfish, tilapia or snapper will all work great too
WHAT TO SERVE WITH SPANISH FISH STEW
I've bulked up the stew with the addition of chickpeas so for me some crusty bread slathered in olive oil and grilled is the way to go. Alternatively, some steamed rice would work too to soak up the tomato goodness. Potatoes are another suggestion but tbh that's prob just the Irishness in me! A nice leafy green salad to add some freshness is also a great addition to the table too.
CAN YOU FREEZE SPANISH FISH STEW
It's defo an option but I personally don't think it's at it's best once defrosted. Given it only takes about 45 minutes from start to finish I think it's best to cook/eat it fresh. We did have some leftovers which I re-heated the next day for lunch and it defo tasted great but I found the texture of the chickpeas, chorizo, and fish to have deteriorated once defrosted.
The all-important question - what should I pop with this wine. In keeping with the Spanish theme and the fact I am living in Australia, I went for a GTT. No, not the motorbike race - a grenache, Touriga & tempranillo blend. Ok so Touriga is a Portuguese grape but they share the same coast and where I may be shot for saying this have a lot of similar influences in food and culture!
The wine I chose comes from Heirloom winery in McLaren Vale. The 2018 Anevo Fortress GTT I said it in a previous post and I'll say it again. I CAN'T get enough of their wines!! This particular blend is one that is starting to pop up a little more in at cellar doors and in wine shops. I for one am a fan. Personally, I like a good blend. Many like to let 1 grape sing but I like to see what someone else can bring to the party to improve things sometimes! This wine and my Spanish fish stew are a match made in heaven!
Here we have a wine that is youthful in age - 2018 to be exact but is definitely going places. Assuming they are handled with the correct level of maturity. It is drinking beautifully after a little time in the decanter but it's a wine that could be put away to develop for 10+ years in my opinion.
The aroma is described as having grenache's perfume and berry notes, Touriga's blood and wet concrete and tempranillo's tannins, strawberry & plum. With the palate described as having good texture, tannins, and being pert and alive. Well, Mr average Joe over here likes to keep the tasting notes a little straight forward so here we go. I get notes of cherries, plum, spice, and a little earthiness. It's a wine that is dry, light, and fresh all rolled into one mouthful. The alcohol content is high but it's so well balanced I don't feel like I am drinking a big GIANT of a wine. My recommendation is a trip to your local fish shop and a trip to the Heirloom site and pick up a 6pck ASAP!!
OTHER FISH RECIPES
If like me you are on a bit of a fish buzz lately then here is some further inspo from my site and some fellow food bloggers too!
Teriyaki Salmon Toast by Yours Truly
Boston Baked Cod by Erica Walton Schwarz of 'Ericas Recipes'
Whole 'Asian style' Fish by Yours Truly
South Asian Fish Biryani by Shahzadi Uzme Devje of 'Shahzadidevje.com'
Crispy Fish Sandwich by Yours Truly
Coconut Crusted Fish Tacos by Caitlyn Erhardt of 'Erhardtseats.com'
Gin & Beet Cured Salmon by Yours Truly
Slow Roasted Blood Orange Salmon by Amanda McGrory-Dixon of 'Burrata & Bubbles'
As always, I'd love to see your creations so don't forget to tag @another_food_blogger on Instagram and/or follow my journey too!
Happy Cooking and Happy Eating Friends!!
- 500 g barramundi cut into 125g pieces
- 200 g chorizo sliced in ¼ lengthways and then widthways so you have wedges
- 1 tin tomatoes
- 1/2 tsp chili flakes
- 100 g olives
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 400 ml veg stock
- 200 g fennel sliced in half, root removed and then sliced into 1cm pieces
- 1 red onion sliced in half and then 4-5 wedges per half
- 100 ml red wine
- 1 bay leaf
- 1 tbsp tomato paste
- 2 cloves garlic crushed
- 1 lemon wedge
- 2 tbsp parsley roughly chopped
- sourdough bread
- On medium-high heat fry chorizo in 1 tbsp oil for 2-3 minutes, remove and set aside
- Add onion & fennel, cook for 2-3 minutes
- Add red wine and cook for about 1 minute until reduced by ½
- Add tomatoes, tomato paste, olives, chili, paprika, garlic, bayleaf & stock. On medium heat bring to a simmer and cook for 12 minutes
- Salt the barramundi, drizzle with 1 tbsp oil and in a separate pan brown the skin for 2 minutes on medium-high heat
- Add the chorizo back in and place the fish into the stew, pressing it down slightly but DON’T cover the skin with liquid
- Cook in the oven @ 180c for 5-6 minutes. Remove from the oven and allow to rest for 3 minutes
- Meanwhile, cut bread, drizzle with oil and grill in a grill pan
- Serve stew sprinkled with parsley, squeeze of lemon and your charred bread
- chef knives
- chopping board
- measuring utensils
- shallow casserole dish
- frying pan – for fish
- grill pan – for bread
- feel free to adjust the chili flakes as per your spice levels
- resting fish is just as important as resting meat, it allows the juices to redistribute and leaves you with a moister fish
- you could substitute barramundi for mackerel cutlets, monkfish, mahi mahi or emperor fish