Spanish seafood stew recipe
 This is a classically based fish stew, rich with vegetables, herbs and brandy. Choose whichever fish and shellfish you like. butter, for frying 50g/2oz shallots, chopped1 garlic clove, chopped1 leek, chopped1 carrot, chopped½ fennel bulb, chopped2 celery sticks, chopped2 tbsp tomato purée4 tomatoes175ml/6fl oz white wine50ml/2fl oz brandy1 bay leaf750ml/1¼ pints fish stock150ml/5fl oz double creampinch cayenne pepper1 tbsp smoked paprika12 new potatoes, cooked400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns2 carrots, sliced and boiled until tender100g/3½oz fine beans, chopped and cookedhandful fresh parsley, choppedsprig tarragon1 lemon, juice only butter, for frying 50g/2oz shallots, chopped 1 garlic clove, chopped 1 leek, chopped 1 carrot, chopped ½ fennel bulb, chopped 2 celery sticks, chopped 2 tbsp tomato purée 4 tomatoes 175ml/6fl oz white wine 50ml/2fl oz brandy 1 bay leaf 750ml/1¼ pints fish stock 150ml/5fl oz double cream pinch cayenne pepper 1 tbsp smoked paprika 12 new potatoes, cooked 400g/14oz assorted fish and shellfish, such as salmon, cod, clams, prawns 2 carrots, sliced and boiled until tender 100g/3½oz fine beans, chopped and cooked handful fresh parsley, chopped sprig tarragon 1 lemon, juice only crusty breadgarlic mayonnaise crusty bread garlic mayonnaise Method Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned. Add the tomato purée, tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half. Add the bay leaf, fish stock and cream and bring up to the boil. Reduce the heat to a simmer and cook to reduce the volume by half.Add the cayenne pepper, paprika, potatoes, chunks of fish and shellfish, carrots and beans. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice). NB: if you are cooking clams, mussels or similar shellfish, discard any that have not opened during cooking.Add the parsley, tarragon and lemon juice and stir gently.To serve, pour into bowls and serve with crusty bread and garlic mayonnaise. Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned. Melt the butter in a large pan over a low heat. Add the shallots, garlic, leek, carrot, fennel and celery and gently fry for 10-12 minutes, until softened but not browned. Add the tomato purée, tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half. Add the tomato purée, tomatoes, white wine and brandy. Bring to the boil and cook to reduce the liquid volume by half. Add the bay leaf, fish stock and cream and bring up to the boil. Reduce the heat to a simmer and cook to reduce the volume by half. Add the bay leaf, fish stock and cream and bring up to the boil. Reduce the heat to a simmer and cook to reduce the volume by half. Add the cayenne pepper, paprika, potatoes, chunks of fish and shellfish, carrots and beans. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice). NB: if you are cooking clams, mussels or similar shellfish, discard any that have not opened during cooking. Add the cayenne pepper, paprika, potatoes, chunks of fish and shellfish, carrots and beans. Simmer for no more than five minutes, or until the fish is just cooked (depending on the fish of your choice). NB: if you are cooking clams, mussels or similar shellfish, discard any that have not opened during cooking. Add the parsley, tarragon and lemon juice and stir gently. Add the parsley, tarragon and lemon juice and stir gently. To serve, pour into bowls and serve with crusty bread and garlic mayonnaise. To serve, pour into bowls and serve with crusty bread and garlic mayonnaise.