Spanish fish stew

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.