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Catalan Stew
- Steps
- Ingredients
Steps
- Heat a large stockpot over medium to high heat. Add chorizo and cook, stirring occasionally, for about 2 to 3 minutes. Add oil and garlic and cook, stirring for 1 minute. Add onion, leek and fennel and cook, stirring occasionally, for a further 4 to 5 minutes, or until vegetables are tender.
- Stir in bay leaf, orange peel, paprika and saffron and cook, stirring for 1 minute. Add champagne and bring to the boil. Boil for 2 to 3 minutes, or until reduced by half. Add the stock and return to the boil, then boil for 3 to 4 minutes.
- Add the passata and seafood to the pot, cover with lid and cook for about 3 minutes, or until the seafood is just cooked through. Season with salt and pepper, then remove from the heat and stand, covered for 5 minutes.
- Meanwhile, to make picada, pound garlic with 2 teaspoons of the oil in a mortar and pestle until crushed. Add the almonds, chives and half the reserved fennel fronds, and pound until fine crumbs. Stir in remaining olive oil and season with salt and pepper.
- To make ajo sauce, pound garlic and egg yolk in a mortar and pestle until garlic is crushed. Add potato and olive oil and pound until combined.
- Spread ajo sauce over char-grilled bread. Divide stew among bowls, scatter over picada and garnish with tarragon leaves and remaining fennel fronds. Serve with bread.
