Spanish Red Pepper Stew with Haddock
By One Pot Feeds All
Published on 13 July 2021
Hake, cod or monkfish also work well. Add
225g diced cooked potato to the base for an extra-filling supper.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 225 g of onions, sliced
- 40 ml of dry sherry
- 4 red peppers
- 1 pinch of sugar
- 4 haddock fillets
- 1 tsp of smoked paprika
- 1 small handful of flat-leaf parsley, to serve
- 2 tbsp of extra virgin olive oil
- 1 clove of garlic, crushed
- 1 red or green chilli, sliced
- 6 large of tomatoes, dark red and very ripe
- 1 pinch of saffron
- 1 small handful of fresh basil leaves
Method
Step 1
Heat 2tbsp of olive oil over a gentle heat in a 25cm/3.2L casserole, add the garlic, cook for a few secs, then the onions, toss and soften over a gentle heat for 5-6 mins. Pour in the sherry, bring to the boil and reduce for 5-6 mins.Step 2
Halve the peppers, removing the seeds and stalks. Cut into quarters and then into 2-2.5cm squares. Add to the pan with the chilli and stir. Cover with a lid and cook for 5-6 mins.Step 3
Meanwhile scald the tomatoes in boiling water for 10 secs, then pour off the water and slip off the skins. Slice the tomatoes and add to the stew with the saffron. Season with salt, pepper and sugar, and throw in the basil. Cook for 20 mins, covered, until the veg is just soft. It should be sweet and juicy.Step 4
Season the fish with salt, pepper and smoked paprika. Lay the fish on top of the softened veg, cover and cook for 4-5 mins until it changes from translucent to opaque. Sprinkle a little more smoked paprika over the top.Step 5
Serve scattered with parsley and drizzled with extra virgin olive oil. Accompany with crusty sourdough and a good salad of organic leaves.