Alkaline Recipe #28: Callum’s Alkalising Catalan Stew!

Hey all

This week we’ve got a recipe from Energise co-founder Callum!

Callums Alkalising Catalan Stew
Serves 4

Ingredients

6 tbsp olive oil
1 large Spanish onion, chopped
2 fennel bulbs, chopped
1 red chilli, finely chopped
1 tsp fennel seeds, ground
2 cloves new season garlic, crushed
½tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron strands (optional)
3 fresh bay leaves
1 tin plum tomatoes
250ml/3½ fl oz fish stock or water
650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted or Tofu
100g/3½ oz toasted almonds, ground

To serve
1 lemon, cut into wedges
Quinoa and spring greens

Instructions

1. Heat some water in a large pan and steam fry the onions, fennel, chilli, ground fennel seeds and garlic for a few minutes.

2. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.

3. Add the fish stock (or water) and bring to a simmer.

4. Put the fish pieces/tofu into the stew and stir in the almonds.

5. Heat for a minute or two and serve with seasonal greens, quinoa and wedges of lemon.

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