John Myers
Donostia Fish Stew
The perfect donostia fish stew recipe with a picture and simple step-by-step instructions.
- 200 g Freshly peeled potatoes, cut into small slices
- 2 Celery sticks, cleaned, sliced
- 1 Fennel fresh, cleaned, sliced
- 1 Medium-Sized carrot, cleaned, sliced
- 2 tablespoon Diced vegetable onions
- 1 Pc. Chopped garlic
- 1 Fresh tomato, stalk removed
- 4 Bay leaves fresh
- Fresh thyme sprigs
- Extra virgin olive oil
- Fleur de Sel sea salt
- Black pepper from the mill
- 4 Discs Roasted white bread
- 1 Chili pepper finely chopped
- 2 Chopped garlic
- 3 tablespoon Mayonnaise
- 2 Scallops fresh, thrown
- 500 g Fish fillets mixed from the Atlantic, neatly cleaned and diced
- Some threads of saffron
- Sifted flour
- 2 tablespoon Pastis aniseed schnapps
- 100 ml White wine dry
- 650 ml Fish stock
- Flour the fish fillet cubes and fry them briefly in olive oil. Please only use fresh sea fish. Such as kabaljau, monkfish, sea bream, gurnard, barbel or redfish. No fatty fish such as sardines or herring. Remove the fish and also fry the scallops on both sides. Also remove.
- Braise the celery, onion, garlic, fennel, carrot and potatoes in the frying fat. Deglaze with wine. Bring to the boil. Add the fish stock and pastis. Bring to the boil. Let simmer until done. Cook the tomatoes and saffron for the last 8 minutes.
- In the meantime, mix the mayonnaise, chilli pepper and garlic into a cream (rouille), brush the bread slices with it and gratinate.
- Season the stew to taste. Let the fish and mussels simmer in it. Remove the tomato skin and herbs. Place the stew on a deep plate, arrange the bread slice on top and garnish with the mussel. Of course, you can also serve the bread separately and place the cream in the middle of the stew as a blob.
- Donostia is in the Basque Country and we call it San Sebastian.
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