Spanish style fish stew
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 fennel bulb, sliced
- 6 garlic cloves, sliced
- 1 tbsp sweet smoked paprika
- 125ml/4fl oz amontillado sherry
- 1 large potato, peeled and diced
- 2 red chillies, sliced
- 1 loose handful great-quality Spanish black olives
- 4 tomatoes, chopped
- 1 tbsp fresh chopped oregano
- 2 cod or hake fillets (200g/7oz each), cut into 4 pieces
- fish stock or water, to cover
- ½ lemon, thinly sliced
- 1 handful mussels, cleaned and beards removed
- 8 king prawns in shell, tail and shell removed head kept on
- 2 medium squids, cut into triangles and scored
- 1 bunch fresh parsley, chopped
- 2 slices sourdough, toasted and rubbed with garlic
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