Spanish · Dinner
Spanish Squid Ink Fish Stew
A Catalan-style fish stew built on a garlic and tomato sofrito darkened with squid ink, simmered with white fish and squid in a saffron-scented fish stock. Finished with parsley and a squeeze of lemon, it is ladled into a bowl with crusty bread for mopping the inky broth.
$9
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
382Calories
40.8gProtein
17.9gFat
11.9gCarbs
4.7gSugar
2.2gFiber
801mgSodium
305mgChol
2.8gSat Fat
921mgPotassium
87mgCalcium
3.1mgIron
4.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the white fish fillet and squid dry on a plate and season lightly with salt. Mince the garlic and finely chop the onion.
2
Sweat
Warm the olive oil in a heavy pot over medium-low heat and sweat the onion and garlic for 4 minutes until softened and translucent.
3
Simmer
Add the canned tomatoes and saffron to the pot over medium heat. Simmer 6 minutes, stirring occasionally, until thickened and the raw tomato smell is gone.
4
Poach
Whisk the squid ink into the fish stock. Pour into the pot, add the fish and squid, and poach over medium-low heat 5 minutes until the fish turns opaque.
5
Plate
Ladle the stew into a wide bowl, scatter the parsley over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 5.2 oz150g squid
- 4 cloves4 cloves garlic
- 11 onion
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp squid ink
- 1 cup240ml fish stock
- 2 pinch2 pinch saffron threads
- 2 tbsp30ml olive oil
- 4 tbsp60ml dry white wine
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
