Chef Omar Allibhoy is the brains and talent behind the Tapas Revolution restaurant.
He's back with us this week to show us his twist on a traditional fish stew.
4 x 150g Slices of monkfish, grouper or hake
400g sea bream or red snapper
12-15 whole mussels
8 prawns or langoustines
2 ripe tomatoes
400g potatoes (2 medium potatoes), cut into chunks
1 bay leaf
½ fish stock cube or 1 tbsp of miso powder for soup
1 litre water
For La Picada:
3 garlic cloves
60g almonds or hazelnuts (or pine nuts)
A sprig of parsley
A pinch of saffron
1 full teaspoon of salt
First we will prepare “la picada” - this will add a lot of flavour to the stew. Add 100ml of olive oil to a pan and add the garlic and the nuts. Fry until golden and place in a mortar or a food processor (along with the oil). Add the parsley, salt, saffron and crush all the ingredients until a smooth paste and set aside.
In a wide bottom pot over medium heat add the olive oil. Next add the fish and once it is half cooked, set aside. In the same pot and using the same oil, slowly poach the finely
chopped onion until golden, then add the chopped tomatoes. Cook for 5 minutes then add La Picada paste from the mortar and mix together. Add the chunks of potatoes, cover with water, then add the stock cube or miso and the bay leaf.
When the potatoes are almost cooked, place the fish, shellfish and the mussels inside the pot, give it a good and gentle shake to mix it together and let it simmer for about 4 minutes or until the mussels open and the fish is cooked.