Catalan Fish Stew

A note about today's recipe: You will notice that today's entry is not accompanied by the usual photo of the finished dish. I did, in fact take a number of suitably arty shots that were destined for my Gourmet Goddess readers' eyes. However, due to a rather unfortunate incident involving me getting a bit thumb happy with the delete function during the upload process, Andrew and I are the only ones who will ever know how pretty the dish actually looked. And it was so pretty, I promise! Next time I will pay a bit more attention. So, apologies everyone - you will just have to enjoy a groovy poster advertisement for Spanish olive oil that I found instead. I will be more careful next time!

Now, to the dish itself. The inspiration for today's dish comes from Spain - or more specifically, Catalonia. Catalan food is extremely diverse and dishes in different parts of the region will depend entirely on what grows well there. Away from the coastal areas, the focus is more meat such as pork - both fresh and cured meat, wild mushrooms, local vegetables and olive oil. Along the Mediterranean coast, particularly around Barcelona, they celebrate the abundance of fresh seafood. Being a big seafood lover, I thought I would share my version of a delicious Catalan Fish Stew  or "suquet de peix".

The stew has a rich tomato base, enhanced with aromatics such as fennel seed, peppercorns, fresh garlic and thyme - and heaps of succulent seafood. The sauce has extra depth with the addition of saffron and a little almond meal that is stirred in towards the end of the cooking process. Ground almonds or hazelnuts are commonly used in Catalan recipes to thicken sauces and to add another flavour dimension.

This dish is very robust and rustic and would be great served communal style -  in a generous serving bowl, with plenty of fresh crusty bread to mop up the sauce. Feel free to use whatever seafood you prefer - I think clams and scallops would be a nice addition. Using a couple of different varieties of fish would also provide extra flavour and possibly some texture contrast.

Mmmmm.....

Pure Spanish Olive Oil

You will need: (For the Sauce) 1 large red onion diced finely, 4 cloves garlic chopped, 1 cup finely diced celery, 1 cup finely diced red capsicum, 1 fennel bulb (the white part) diced finely, 1/2 cup finely diced carrot, 1 tablespoon olive oil (I used a Spanish one - seemed appropriate), 3 cups tomato passata (or tomato puree), 4 anchovies, 1 bay leaf, 1/2 tablespoon fresh thyme, 1 teaspoon fennel seeds, 1 teaspoon black peppercorns, 1 tablespoon sweet paprika, 2 teaspoons brown sugar, 1 tablespoon almond meal, 1/2 teaspoon saffron threads, 2 teaspoons sherry vinegar, 3 cups fish stock (you could also use vegetable stock if you wanted to), pinch of cayenne pepper,salt and pepper to taste.

(For the seafood) 1 large fish fillet (it should be at least 2cm thick and about 30cm long), 10 black mussels, 10 large prawns in the shell, 1 large squid.

Method: In a mortar and pestle, crush the peppercorns and fennel seeds. Set aside. Put the saffron threads in a small cup of boiling water and allow to infuse while you continue the preparation.

In a deep pan, heat the olive oil and add the ground up fennel and peppercorn mixture. Add the onion, celery, capsicum, fennel,and carrot. Cook for about 10 minutes until the mixture begins to go soft.

Roughly chop the anchovies, and add to the mixture along with the garlic and the bay leaf. Cook for another 5 minutes. Add the passata, paprika, brown sugar, sherry vinegar and cayenne pepper and combine well. Bring the mixture to a gentle simmer.

Add the soaked saffron (including the water) and the fish stock. Allow to simmer gently for around 45 minutes. Season with salt and pepper and adjust if necessary. Stir through the almond meal.

Now prepare your seafood. Remove any bones from the fish with tweezers and cut into chunks. Clean and de-beard the mussels, clean and skin the squid and cut into rings.

Heat a heavy based frypan with a drizzle of olive oil. Cook the fish, prawns and squid in small batches and set aside. Make sure you do not overcook your seafood - each batch will only take a minute or two.

Add the prawns and the mussels to the simmering sauce. Put the lid on and cook for a couple of minutes until the mussels open. Disgard any that don't. Gently stir through the fish and squid. Remove the bay leaf before serving.

Serve in pasta or soup bowls with crusty bread and a sprinkling of fresh continental parsley.

Serves 4 as a main meal or 6 as an entree.

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Delicious Scotland - Part II

Welcome to part two of my Scottish food adventure. Here are some more of my favourite meals enjoyed in Glasgow, Edinburgh and the picturesque Highlands. There was just so much beautiful food out there to experience and I manged to sample some fantastic dishes. Here are some more of my highlights.

I enjoyed this beautiful rich seafood chowder at a small inn on the shores of Loch Ness. Full of leeks, herbs, cream and a selection of succulent local seafood it was indulgent and delicious. They served hunks of straight- from- the- oven, house made bread on the side which was perfect for capturing all that delicious liquid. I haven't made chowder for ages and this really inspired me to do just that very soon.

This next dish was just so simple, but it proved yet again that if you use quality ingredients you don't have to fuss around with them too much. This perfectly prepared local smoked salmon was served with a drizzle of parsley oil and fresh herbs, and that was all that was needed for a luscious starter. The salmon had an almost buttery texture that was irresistable against the freshness of the parsley oil. Yum!!

You already know how I feel about meringues *swoon* - and this gorgeous looking specimen that I enjoyed in Edinburgh was pretty much meringue perfection for me. The sweet crunch of the meringue, served with tangy raspberries and marscapone cheese were a knockout. And my goodness, doesn't it look beautiful on the plate?! Like garnet red jewels on a snowdrift. *sigh*

Scottish seafood knocks my socks off again with these fabulous oysters. Freshly shucked, briny, plump and glistening in their shells, they needed nothing but a touch of lemon and a dash of pepper. I just love that pure explosion of sea taste that a very fresh oyster delivers - and these oysters were simply outstanding.

My experience of the following dish was no doubt enhanced by the fact that I ate it whilst sitting out in the gardens of the historic Dornoch Castle Hotel on a crisp highland spring day, overlooking the 12th Century Dornoch Cathedral. But setting aside, I really loved this dish of pork loin and celeriac mash served with a superior black pudding and a creamy mustard and cress sauce. Rich flavours, juicy pork and a beautifully spiced black pudding made this dish so satisfying. 

Visiting old friends in Edinburgh, we had planned to have lunch together and then go off for an afternoon of strolling around the gorgeous city. Unfortunately the strolling never eventuated - lunch kind of stretched out to a four hour, twelve course extravaganza at a fantastic Spanish restaurant my friends Tancred and Evelyn recommended. The afternoon was wonderful - lots of laughter, invigorating discussions and Spanish wine of course! The tapas dishes we enjoyed were outstanding. Each one so full of flavour and perfect for sharing.

So, we started with scallops cooked with leek and crispy jamon, marinated white anchovies and a confit of duck leg served with a sauce of calvados (with duck meat so tender that you literally touched it, and it fell from the bone)

Next on the menu we chose a spicy chorizo stew in a garlicky, chilli tomato gravy - then moist, juicy almond and herbed beef meatballs - and waiter.... please bring us more duck.......oh...the duck......

Evelyn and I are both black pudding fans, so we couldn't resist the black pudding with apples - which was for me one of the standout dishes of the afternoon. The best black pudding I have ever tasted. And it worked so beautifuly with the sweet, caramelised apples. We also enjoyed a selection of spanish cured meats and cheeses, and completely addictive chicken croquettes - we loved them so much we ordered a second batch! Crunchy and crisp on the outside, creamy and rich and decadent on the inside.

As well as a second batch of croquettes, we savoured a whole hot baked goat's cheese with seville oranges (what an inspired combination - rich and sticky and delectable) and fried, spiced chicken with lemon and mustard - the chicken inside the crisp coating was meltingly moist, sweet and tender. Just delicious. Lunch was four hours of complete gastronomic heaven, made all the sweeter by sharing time with dear friends.

My last night in Scotland - and this beautiful, perfectly cooked lamb shoulder was a fitting end to what was a suprising and satisfying culinary journey. The lamb had been slow cooked and was so tender it just fell apart on the fork. Served simply with a reduction of pan juices and a touch of wine and juniper, it was as comforting and cosy as a bunny rug. It went beautifully with the amazing, peaty, velvety, buttery tasting whisky that I drank with it. Outside, the wind blows over the black, icy loch. Comfort food? Yes - very comfortable thankyou......

If you ever have the opportunity to visit beautiful Scotland, then make sure you sample the spectacular seafood that they have on offer, as well as the wonderful game. I think it is the clean air and water and the wild open spaces that make the produce so special. I absolutely fell in love with the food as well as the countryside that seemed to teem with wild pheasants, rabbit and deer. And I'm sticking to my guns on the whole haggis issue - forget about being squeamish about what it is made of - it is a delicious expression of head to tail eating. The Scots knew what they were doing with that one. It's good to occasionally eat something that scares you a little. Well, they aren't Scotland the brave for nothing!

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Scottish Food Fancies - Part 1

As well as bagpipes, tartan, the kilt and big hairy cows, Scotland is also the home of the deep fried Mars Bar -  so you can imagine that when I jumped on my flight from London to Inverness I was probably not expecting the best in the way of culinary experiences. Before I go any further, I will confirm that I am a haggis lover. I am not squeamish about chowing down on this iconic Scottish dish of minced offal, barley, oats and spices, served conveniently in a sheep's stomach. My sister who lives in Scotland thinks the whole idea of haggis is revolting, but happily my lovely Scottish brother in law doesn't feel the same way and treated me to haggis and tatties (potatoes) on my very first night in Scotland.

Haggis dispatched, it was time to see what other culinary treats Scotland had to offer. As it turns out, my visit to Scotland was full of wonderful food experiences - so many in fact that I will be sharing them with you two installments.

Driving around the Scottish Highlands is thirsty work and we decided that afternoon tea was in order. Now, whilst I adore a cup of tea (in fact, I do confess to having a bit of a tea fetish - I have so many varieties and even my desk at work has a pot of tea permanently brewing away on it) I'm generally not a huge cake fan, but when I saw the homemade cakes on offer at this little roadside coffee shop in the middle of nowhere, I just had to indulge. Mine is the chocolate and sour cherry concoction at the front - and boy, was it spectacular. My brother in law chose the creamy caramel delight at the back (which I tasted and can confirm that it was delicious) The cakes were all made by the lady that ran the shop (she also runs the ajoining plant nursery). Teamed with an invigorating pot of freshly brewed tea, it was just perfect.

Whilst visiting the small town of Beauly, I enjoyed this beautiful whole loch trout, at a local restaurant called The Priory (located next to, you guessed it - a 13th Century priory) cooked simply with butter and lemon sauce. It was my first foray into Scottish seafood and as you will see, it wasn't the last. Perhaps it was the deep, dark, cold and very clean waters of the local lochs that made this fish taste so pure and delicious, but it was just perfect.

Oats feature heavily in Scottish cooking and being a big fan of oats I jumped at the chance to try this dish of oat crusted seafood in the little seaside village of Cromarty. The oats were finely ground and seasoned and provided the perfect nutty tasting crust to the super fresh local seafood - scallops, octopus, mussels and salmon. Again, quite a simple dish but so tasty and delicious. I will be stealing the oat crust idea for a dish of my own very soon - it is a great super tasty alternative to breadcrumbs and makes the crust super crispy. Yum!

Back to The Priory for afternoon tea and a selection of Scottish shortbread, scones, caramels and my favourite - meringues! These meringues were to die for - sandwiched between a layer of freshly whipped cream, they were all I wanted with my pot of tea. The other selections didn't stand a chance, so I can't tell you what they were like!! Those meringues took me to my happy place.

I love a terrine and this game terrine really hit the spot. Made with venison and rabbit, served with hot toast and a housemade beetroot relish, this was perfect washed down with a pint of ale at the Plockton Pub. Does anyone remember the wonderful series "Hamish Macbeth" ? Well it was filmed in the picturesque village of Plockton, which can now add a pretty fabulous terrine to its attractions.

Still at the Plockton Pub - it was cold and windy outside, but this salmon and haddock pie warmed the cockles of my heart. Served with a creamy mustard and herb sauce and a breadcrumb crust, it was comfort food personified. The fish was a mixture of fresh fillets and a touch of smoked haddock, which really took the flavour to another level. It was rich and tasty and the fish was cooked just right.

A change of location now - off to the cobbled streets of Edinburgh for their version of a seafood platter. More like what I would call a chowder - Salmon, mussels, scallops and prawns served with a dash of cream, horseradish and crusty bread. It was big on flavour and once again the seafood was superb - clean, fresh tasting and perfectly cooked.

My love affair with game was indulged in this superb venison pate, flavoured with juniper berries and served with oatcakes, spiced red cabbage and fresh redcurrants. This dish came from a little cafe/restaurant in the village of Cromarty (where you will recall I also enjoyed the fantastic oat crusted seafood) This pate was rich and velvety, with the herbal aromatics of the juniper complimenting the venison beautifully. Teamed with the tart burst of the fresh redcurrants and the nuttiness and texture of the oats, it really was a taste sensation.

So ends the first installment of my favourite Scottish food experiences - there were a whole lot more, which I will share with you all soon in Scottish Food Fancies II. Scotland is indeed proving to be bonny. And not a deep fried Mars Bar in sight.

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Dinner with friends

Last night I hosted my first dinner at home for 2010 and I decided that I wanted something with big flavours that would be good for sharing around my living room table. Although I do have a small dining room (a converted second bedroom that I figured would get more use as a place to dine) I often serve dinner around my oversized coffee table. It makes for a much more chilled out atmosphere and we can all just lounge around without the formality of a dining room. The menu I put together for my guests was heavily influenced by spanish cuisine, starting with a whole selection of tapas style dishes that were served with warm crusty bread and plenty of wine. I followed this with a big bowl of fresh local mussels, a grilled vegetable salad and the chicken dish I cooked earlier in the week (I told you that it freezes well!) For dessert, I took advantage of the beautiful white peaches that are in season right now, and poached them in a vanilla and orange blossom water syrup. I served them with some double cream and topped them with some Pomona glace oranges.

I tried something new last night - I have seen various kinds of stuffed chillies served as part of a tapas selection and also in mexican and asian menus and I always like the idea of them. I made up my own recipe, which comprised of chorizo, breadcrumbs, garlic,and a touch of passata to moisten the mixture. I whizzed this all in the food processor and then split and de-seeded the chillies and filled them with the mixture. They were then put in a hot oven drizzled with olive oil for about half an hour. They were spectacularly good - smoky and melty and sexy. I swear I could eat a huge plate of them without stopping, they were so moreish. Perfect as a snack with beer but also great as a tapas/antipasto option. My only regret was not making a lot of them! I will be featuring these in many a menu in the future I think.

Here are some pretty pictures of what was on offer at Casa Gourmet Goddess last night.....

Warm mixed marinated olives, Green Sicilian olives, Chorizo stuffed chillies

From left: Grilled haloumi with lemon, Mixed chorizo (chicken and pork),

cheese stuffed peppers, red figs with proscuitto

Paprika crusted squid with aioli

Grilled vegetable salad with pomegranate balsamic dressing

Chicken with capers and olives

Steamed mussels with rich tomato and garlic butter sauce

Poached white peaches with orange blossom water and vanilla syrup

PS: Before I sign off, I have to thank Justin and Marek for treating us to a couple of bottles of my favourite fizz, Veuve Clicquot to kick off the evening in fine style. Thanks boys XX

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