Spanish red pepper stew with haddock
- Serves: 4
- Cooking Time: 45 mins
- Cuisine: Spanish
- 2tbsp extra virgin olive oil, plus extra to serve
- 1 garlic clove, crushed
- 225g onions, sliced
- 40ml dry sherry
- 4 red peppers
- 1 red or green chilli, sliced
- 6 large tomatoes (dark red and very ripe)
- A pinch of saffron threads
- Flaky sea salt, freshly ground black pepper and sugar
- A few fresh basil leaves
- 4 x 175g pieces of haddock fillet
- 1-2tsp smoked paprika
- Plenty of chopped flat-leaf parsley,to serve
Hake, cod, or even monkfish works deliciously with the sweet pepper stew. Add 225g diced cooked potato to the base for an extra-filling supper.
First make the pepper stew. Heat 2 tablespoons olive oil over a gentle heat in a 25cm/3.2-litre casserole, add the garlic and cook for a few seconds. Add the sliced onions, toss in the oil and soften over a gentle heat for 5-6 minutes. Pour in the sherry, bring to the boil and reduce for 5-6 minutes with the lid off.
Halve the peppers, removing the seeds and stalks. Cut the peppers into quarters and then into 2-2.5cm squares. Add to the pan with the sliced chilli and stir to combine. Replace the lid and cook for 5-6 minutes while you prepare the tomatoes.
Scald the tomatoes in boiling water for 10 seconds, then pour off the water and slip off the skins. Slice the tomatoes and add to the casserole with the saffron. Season with salt, freshly ground pepper and sugar, and throw in a few fresh basil leaves, if available. Cook for 20 minutes, covered, until the vegetables are just soft.
Season the fish fillets with salt, freshly ground pepper and some smoked paprika. Lay the fish on top of the softened vegetables, cover with a lid and cook for 4-5 minutes until the fish changes colour from translucent to opaque. Sprinkle a little more smoked paprika over the top of each piece of fish.
Serve as soon as possible, scattered with chopped parsley and drizzled with extra virgin olive oil. Accompany with lots of crusty sourdough and a good salad of organic leaves.