Fish stew from the Charente

Name: Fish stew from the Charente (Chaudrée Charentaise)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves: 4
Cuisine: French
Ingredients: 250 g (9 oz) courgettes, thickly sliced; large bunch of fresh parsley, chopped; 400 g (14 oz) mussels, cleaned and washed; 200 ml (7 fl oz) white wine; sea salt and freshly ground black pepper; 125 g (4½ oz) raw langoustines; 2 onions, thinly sliced; 85 g (3 oz) cold butter, cut into small pieces; 4 x 125 g (4½ oz) bass fillets; 4 x 125 g (4½ oz) pieces turbot fillet; 2 dsp olive oil; 400 g (14 oz) potatoes; 2 tomatoes

Chaudrée Charentaise

Preparation info

Serves:
4

Difficulty
Medium
Ready in
55 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

This must be the most simple fish stew that I have ever come across. I suppose this is all down to the quality of the produce; it’s so good that the dish can remain uncomplicated and still delight. Next time you pass an abundant fish counter, buy some fish and treat yourself to this lovely stew.

Ingredients

400 g (14 oz) potatoes
2 tomatoes
400

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Boil the potatoes in their skins for 10 minutes then, when cool enough to handle, peel each potato and cut into about 4 slices.

Make a nick in the skin of each tomato, plunge into a bowl of boiling water for 12 seconds, then remove and, wh