Ingredients
1 small onion, finely diced
50g chopped tomato
1 tsp pimenton (sweet)
65ml dry white wine
50ml Spanish brandy
50ml manzanilla or fino sherry
40ml Sambuca
350ml fish stock
250g cod loin cut into large chunks (c2cm)
12 large peeled prawns
for the picada (pesto) - grind together to make a paste
2 cloves of garlic
half a bunch of flat-leaf parsley
25g hazelnuts and 25g almonds (ideally blanched and then toasted)
drizzle of oil
served with
slices of bread
potatoes for frying
Method
Heat the oil and cook the onion until golden. Add the tomatoes and cook briefly. Add the picada and the pimenton. Pour in the booze and cook for 2 minutes to evaporate the alcohol. Pour in the stock and simmer for 10 minutes. Add all the fish and cook for 5-7 minutes. Season to taste.
Fried potatoes and garlic toast to serve.