THE CINNAMON MARINE-STEW

(Our Play on Zarzuela de Pescado)

THE CINNAMON MARINE-STEW

Ingredients: 400g Firm white fish (chunks), 400g Tomato passata, 100ml White wine, 20g Raisins, 0.5 tsp Cinnamon, 1 tsp Smoked paprika, 1 Large onion (diced), 20g Toasted almonds...

Ingredients

  • 400g Firm white fish (chunks)
  • 400g Tomato passata
  • 100ml White wine
  • 20g Raisins
  • 0.5 tsp Cinnamon
  • 1 tsp Smoked paprika
  • 1 Large onion (diced)
  • 20g Toasted almonds

Cooking Method

  1. The Architect Sauté onions in olive oil until sweet and translucent.
  2. The Scorch Add raisins and half the almonds; fry until the raisins swell.
  3. The Bloom Add cinnamon and paprika with a 30ml splash of wine to release the warming perfume.
  4. The Swell Pour in the remaining wine and passata; simmer for 10 minutes until thick.
  5. The Marriage Gently slide in the fish chunks; cover and cook for 5 minutes until opaque.
  6. The Final Flourish Top with raw fresh parsley, the remaining nuts, and a drizzle of extra virgin olive oil.

Cuisine: Spanish

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