Well, this is the first time in this blog I’m adding a fourth recipe from the same country! This is because I couldn’t ignore Tierra del Fuego which is partly owned by Argentina. I don’t think they have much cattle there, but fish must be in abundance, hence this fish/sea food stew.
Ingredients
- 600 g white fish (cod/torsk, haddock, pollock), cut into big chunks
- 400–500 g mussels (fresh) or 250–300 g cooked frozen mussel meat
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 carrot, diced (optional)
- 2–3 potatoes, diced
- 1 red bell pepper, sliced (optional)
- 2 tbsp olive oil
- 1 tsp sweet paprika (plus chilli flakes to taste)
- 1 tbsp tomato purée
- 1 can chopped tomatoes (400 g)
- 500 ml fish/veg stock (cube is fine)
- 100 ml dry white wine (optional)
- 1 bay leaf, black pepper
- Salt (add at the end)
- To finish: parsley + lemon wedges
- Optional: You can mix in salmon as well (fresh or thawed). Add salmon chunks at the same time as the white fish, but keep the simmer gentle so it stays tender
Steps
- Build the base: Sauté onion (and carrot) in olive oil ~5 min until soft. Add garlic 30 sec.
- Toast the flavour: Stir in paprika and tomato purée 30 sec.
- Simmer: Add tomatoes, stock (and wine), bay leaf, potatoes (+ bell pepper). Simmer 12–15 min until potatoes are nearly tender.
- Add fish: Add fish chunks (and salmon if using). Simmer gently 4–6 min—avoid a hard boil.
- Add mussels: If using fresh mussels, add, cover, cook 3–5 min until opened (discard any that stay closed). If using cooked mussel meat, stir in for the last 1–2 min to warm.
- Finish: Add black pepper, parsley and lemon. Taste and add salt last (stock/mussels can be salty)
Serve
- Crusty bread (baguette/ciabatta) for dipping or boiled potatoes / rice if you prefer
- Quick salad: cucumber + lemon + olive oil
Lambros' kitchen travellog 