Seafood Stew

This makes the most of the delicious and varied fish and shellfish found off Spain's beautiful coastline.


serves 6
24 clams or mussels in the shell
3 squid
900 g (2 lb) firm whitefish, filleted into 5 cm (2 inch) pieces
3 medium-sized tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
1 small onion, chopped
1 clove garlic, finely chopped
280 ml (1/2 pint) dry white wine
Salt and pepper
140 ml (1/4 pint) olive oil
6 slices French bread
45 ml (3 tbsps) chopped parsley


1. Scrub the clams or mussels well to remove the beards and barnacles. Discard any shellfish with broken shells or ones that do not close when tapped. Place the mussels or clams in a large saucepan or heatproof casserole, scatter over about half of the vegetables and garlic and spoon over 60 ml (4 tbsps) of the olive oil.

2. To clean the squid, hold the tail section in one hand and the head section in the other to pull the tail away from the head.

3. Cut the tentacles free from the head just above the eyes. Discard the head, entrails and ink sack.

4. Remove the quill from the body of the squid and peel away the reddish-purple outer skin.

5. Slice the tail into strips about 1.25cm (1/2 inch) thick. Cut the tentacles into individual pieces.

6. Scatter the squid and the prepared whitefish over the vegetables in the pan and top with the remaining vegetables. Pour over the white wine and season with salt and pepper. Bring to the boil over high heat and then reduce to simmering. Cover the pan and cook for about 20 minutes or until the clams open, the squid is tender and the fish flakes easily. Discard any clams or mussels that do not open.

7. Heat the remaining olive oil in a frying pan and when hot, add the slices of bread, browning them well on both sides. Drain on paper towels.

8. Place a slice of bread in the bottom of a soup bowl and ladle the fish mixture over the bread. Sprinkle with parsley and serve immediately.

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