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Tam West
This is a dish from Catalonia and is a seafood and vegetable stew with thin noodles, cooked a little like paella but using pasta instead of rice.
I used Italian whole wheat filini pasta from Sabato in Auckland but any very thin spaghetti-like pasta, broken into 2-3cm lengths, will work. In Spain they cook the dish until quite dry but I like it with a bit more broth.
Ingredients
| 4 Tbsp | Extra virgin olive oil |
| 2 large | Onions, finely chopped |
| 1 | Carrot, diced 1cm |
| 4 | Garlic cloves, finely chopped |
| 1 | Celery stalk, thinly sliced |
| 1 | Lemon, zest only |
| 12 | Mussels, well scrubbed (Main) |
| 1 can | Chopped tomatoes, in juice, 400g (Main) |
| 750 ml | Chicken stock |
| 1 ½ cups | Fideos, or thin pasta, broken into 2-3cm lengths (Main) |
| 500 g | White fish fillets, firm, cut into 5cm pieces (Main) |
| 300 g | Raw prawns, peeled (Main) |
| 1 cup | Frozen peas, thawed |
| 1 pinch | Chopped parsley, for serving |
| 1 | Lemon, in wedges, for serving |
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Directions
- Heat the oil in a deep frying pan over moderate heat and add the onions, carrot, garlic, celery and lemon zest. Fry gently for 10 minutes or until the onion is soft.
- Add the mussels, tomatoes and stock and boil gently to let the mussels open. Remove the mussels as they open and reserve.
- Add the noodles and bring to the boil. Simmer the mixture for 10 minutes or until most of the liquid has evaporated.
- Shell the mussels, pull out the brown tongues and their white roots and add the mussels to the noodle mix with the fish, prawns and peas.
- Mix gently and simmer 5 minutes or until the seafood is cooked and the noodles very tender.
- Sprinkle with parsley and serve with lemon wedges for squeezing if desired.
More Mediterranean recipes from Ray
- Granita al caffe with bizcocho
- Torta di verdure ligure
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