Posted July 23, 2020

Spanish Fish Stew
(Gavin Sutherland recipe)

Our second food and wine paring is the 2018 Anevo Grenache Touriga Tempranillo with Gavin's Spanish Fish Stew.  This impressive blend, a velvety red with pure berried fruit and classic inlays of cedar wood and spice with some smoky oak and tannin, both al dente and firm, is just so beautifully handled, and pairs perfectly with this robust fish stew.  I will be cooking this tonight.

Serves 4


Barraundi x 500g – cut into 125g pieces
Chorizo x 200g – sliced in ¼ lengthways and then widthways so you have wedges
Tinned tomatoes x 1
Chili flakes x ½ tsp
Olives x 100g
Smoked paprika x 1 tsp
Olive oil x 2 tbsp
Veg stock x 400ml
Fennel x 200g – sliced in half, root removed and then sliced into 1cm pieces
Red onion x 1 – sliced in half and then 4-5 wedges per half
Red wine x 100ml
Bay leaf x 1
Tomato paste x 1 tbsp
Garlic x 2 cloves - crushed
Lemon x wedge
Parsley x 2 tbsp - chopped
Sourdough bread


  1. On medium-high heat fry chorizo in 1 tbsp oil for 2-3 minutes, remove and set aside
  2. Add onion & fennel, cook for 2-3 minutes
  3. Add red wine and cook for about 1 minute until reduced by ½
  4. Add tomatoes, olives, chili, paprika, garlic, bayleaf & stock. On medium heat bring to a simmer and cook for 12 minutes
  5. Stir the reserved chorizo into the stew
  6. Salt the barramundi, drizzle with 1 tbsp oil and in a separate pan brown the skin for 2 minutes on medium-high heat
  7. Place the fish into the stew, pressing it down slightly but DON’T cover the skin with liquid
  8. Cook in the oven @ 180c for 5-6 minutes. Remove from the oven and allow to rest for 3 minutes
  9. Meanwhile, cut bread, drizzle with oil and grill in a grill pan
  10. Serve stew sprinkled with parsley, squeeze of lemon and your charred bread.


Essential Tools

  • Chef knives
  • Chopping board
  • Measuring utensils
  • Shallow casserole dish
  • Frying pan – for fish
  • Grill pan – for bread


  • Feel free to adjust the chili flakes as per your spice levels
  • Resting fish is just as important as resting meat, it allows the juices to redistribute and leaves you with a moister fish
  • You could substitute barramundi for mackerel cutlets, monkfish, mahi mahi or emperor fish