Fish Stew

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We’ve been wanting to make a fish stew from scratch for a while; we thought we should take advantage of the abundance of fresh fish and shellfish available in Exeter as it’s only a stone’s throw away from the sea. Our aim was to make something that tasted really fresh and used few ingredients. We always ask the fishmonger what kind of fish he would recommend for our dishes; we knew we wanted prawns and mussels but asked for his advice on the white fish. We ended up going for haddock (not smoked!) but you could use pollock or cod for example which are also generally cheaper. We realise this is slightly more extravagant for students so it’s probably best saved for a special occasion!
Camilla and Emily

Serves 4

Ingredients
600g haddock
2 handfuls live mussels
8 king prawns
8 large tomatoes
1 large white onion
5 cloves garlic
700ml fish stock
300ml white wine
Handful fresh curly parsley
4 tbsp olive oil
4 crusty rolls
Ground black pepper, to season

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1. Mark a cross in the top of each tomato and soak them in a bowl of boiling water for 10 minutes. You should then be able to peel the skin off with ease.

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2. Finely chop the onion and 3 cloves of garlic and heat 2 tbsp of the oil in a large pan. Soften the onions for a few minutes on a medium heat before adding the garlic.
3. Roughly chop the tomatoes into chunks and add to the pan. Allow to simmer for 10-15 minutes, stirring occasionally. 

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4. Add the wine and leave for a further 5 minutes before adding the fish stock and half of the parsley. Season with black pepper and leave to simmer for 20 minutes allowing the liquid to reduce slightly.
5. Chop the haddock into rough chunks and add to the stew. Cook for 5 minutes, then put the prawns in ensuring the liquid covers them.

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6. After another 5 minutes add the mussels and cover with a lid.  Check after 3 minutes to see if they have all opened, if not leave for another minute or 2.
7. Slice the rolls in half and rub with the remaining garlic and olive oil. Place under a hot grill for 3-5 minutes.

Garnish each serving with some freshly chopped parsley and use the bread roll to soak up the irresistible broth.

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