As Easter is right at the start of April this year, I have put together a fabulous fish stew, a great ‘one pot meal’ for easy relaxed entertaining over the holiday weekend, bringing with it flavours of sunshine, well we can dream!The nice thing about this dish is once you have made the base you can add whatever fish or shellfish you fancy, but do stick to the firmer varieties of fish and keep it chunky or the fish will break down too much. Bring the pot to the table lift the lid and wait for the ooh! And make sure you have plenty of bread to mop up the lovely flavours.
Fabulous Fish Stew
Serves 4 to 6
Prep time 15 mins
Cook time 45 mins
1 large onion finely sliced
3 garlic cloves peeled and chopped
1 green pepper deseeded and chopped
a pinch of saffron
1x 680g jar passata {sieved tomatoes available from all supermarkets}
500ml fresh fish stock {available from supermarkets}
250ml medium white wine
3 tblspns olive oil
bay leaf
salt pepper
500g cleaned fresh mussels
1kg mixed white fish - I use 500g monkfish,
500g skinned cod loin cut into 4 to 5cm chunks
4 squid tubes (medium)
100g shelled tiger prawns raw
1 king prawn per person
{use what is best value when you buy}
6 new potatoes {charlotte variety is good }skin on,
cut in half to make approx 12 to 14 - 4cms chunks.
2 lemons cut into wedges to serve
Flat leaf parsley
Serves 4 to 6
Prep time 15 mins
Cook time 45 mins
1 large onion finely sliced
3 garlic cloves peeled and chopped
1 green pepper deseeded and chopped
a pinch of saffron
1x 680g jar passata {sieved tomatoes available from all supermarkets}
500ml fresh fish stock {available from supermarkets}
250ml medium white wine
3 tblspns olive oil
bay leaf
salt pepper
500g cleaned fresh mussels
1kg mixed white fish - I use 500g monkfish,
500g skinned cod loin cut into 4 to 5cm chunks
4 squid tubes (medium)
100g shelled tiger prawns raw
1 king prawn per person
{use what is best value when you buy}
6 new potatoes {charlotte variety is good }skin on,
cut in half to make approx 12 to 14 - 4cms chunks.
2 lemons cut into wedges to serve
Flat leaf parsley
Method
1) Heat oil in a good deep casserole dish or a heavy based pan.
2) Add onions, pepper, and garlic, cook to soften but not colour.
3) Add wine and fish stock, bring to the boil for 1 minute then add tomato passata, saffron, salt and pepper.
4) Simmer for 10 mins then add potatoes
5) Simmer until potatoes are just starting to go soft about 10 to 15 mins.
6) Add the white fish and bay leaf, bring back to simmer for 4 mins only {you don’t want to overcook the fish} then add the mussels and tiger prawns with lid on for about three minutes until mussel shells have opened and prawns are pink.
7) Right at the end, if using, put in the king prawns with lid on for 1 minute. Check seasoning.
8) Let the dish stand for up to 20 mins.
9) Just before serving scatter some flat leaf parsley.
10) Serve with freshly cut lemon wedges and plenty of crusty bread.
This dish is happy to stand and can be gently reheated as long as you don’t overcook the fish.
1) Heat oil in a good deep casserole dish or a heavy based pan.
2) Add onions, pepper, and garlic, cook to soften but not colour.
3) Add wine and fish stock, bring to the boil for 1 minute then add tomato passata, saffron, salt and pepper.
4) Simmer for 10 mins then add potatoes
5) Simmer until potatoes are just starting to go soft about 10 to 15 mins.
6) Add the white fish and bay leaf, bring back to simmer for 4 mins only {you don’t want to overcook the fish} then add the mussels and tiger prawns with lid on for about three minutes until mussel shells have opened and prawns are pink.
7) Right at the end, if using, put in the king prawns with lid on for 1 minute. Check seasoning.
8) Let the dish stand for up to 20 mins.
9) Just before serving scatter some flat leaf parsley.
10) Serve with freshly cut lemon wedges and plenty of crusty bread.
This dish is happy to stand and can be gently reheated as long as you don’t overcook the fish.
