Portuguese Seafood Stew for the Remoska Recipe | Lakeland Inspiration

Ingredients

• 250g, jar roasted peppers, drained
• 100ml, olive oil
• 4, garlic cloves, peeled
• 1/2 tsp, salt
• 200ml, fish stock
• 200ml, dry white wine
• 6-8, strands saffron
• 2, tomatoes, chopped
• 4, anchovies in oil
• 1, star anise
• 2 tbsp, olive oil
• 1, small onion, peeled and finely sliced
• 1, garlic clove, peeled
• 150g, potato, peeled and finely sliced
• 2, mackerel fillets, cut into bite-sized pieces
• 200g, squid tubes, cut into small strips
• 200g, raw king prawns
• 400g, black mussels, cleaned
• A portion, salt and pepper, to taste
• small bunch of, flat leaf parsley, stalks removed then chopped