FISH STEW

Celebrating the abundance of our coast, this generous fish stew is a wonderful way to enjoy the fresh flavours of the sea. Fish stews have their roots in fishing villages and ports, where they were made simply with whatever the day’s catch provided. They were never about using the most expensive fish. Fragrant, colourful and made for sharing, this stew follows the same spirit: use what is fresh and available, varying the fish and shellfish depending on the day’s local catch.

Serves: 6

Prep time: 25 minutes

Cooking time: 35 minutes

Skill: Easy

Ingredients

4 Tbsp olive oil

2 onions, sliced

3 cloves garlic, finely chopped

2 bay leaves

Good pinch saffron

1 red capsicum, roughly chopped

1 green capsicum, roughly chopped

3 large potatoes, peeled and cut into chunks

1 bulb fennel, sliced thinly

400g tin whole peeled tomatoes, roughly chopped

1 Tbsp tomato paste

100ml dry white wine

750ml fish or seafood stock

500g monkfish, cut into large chunks

500g gurnard fillets, cut into large pieces

30 mussels and or cockles, cleaned and debearded

Sea salt and freshly ground black pepper

Lemon wedges, to serve

Method

Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onions, garlic and bay leaves and cook gently for 5 minutes, until softened.

Add the saffron, capsicums, fennel and potatoes and cook for a further 2–3 minutes.

Add the tomatoes, tomato paste and white wine. Pour in the stock, season lightly and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until the potatoes are almost tender.

Add the monkfish and cook gently for 2 minutes.

Add the gurnard, mussels, cockles etc. Cover and simmer for a further 3–5 minutes, until the fish is just cooked, and the shellfish have opened. Discard any that remain closed.

Taste and adjust the seasoning.

Spoon into warm bowls, making sure everyone gets plenty of fish, shellfish, potatoes and broth. Serve immediately with lemon wedges.