My Family’s Shellfish Stew

Name: My Family’s Shellfish Stew (Min Families Skaldyrsgryde)
Yield: Serves 6–8
Cuisine: Danish
Ingredients: 1 large pinch of saffron threads, softened in 4 tbsp freshly boiled water; ½ fennel bulb, thinly sliced; ½ tbsp apple cider vinegar; 2 bay leaves; 100 g (3½ oz) clams; 250 g (9 oz) raw prawns (shrimp); 100 g (3½ oz) scallops; 1 large carrot, finely chopped; 2 large cloves of garlic, finely chopped; 1 stick of celery, finely chopped; 1 large red onion, finely chopped; 1 tbsp tomato purée (paste); 300 g (10½ oz) cherry tomatoes, finely chopped; 1 tsp pink Himalayan salt or sea salt; 2 tbsp finely chopped parsley; 200 ml (7 fl oz/generous ¾ cup) fish stock; 200 ml (7 fl oz/generous ¾ cup) white wine; 200 g (7 oz) prepared mussels; 300 g (10½ oz) skinless monkfish chunks; 3 tbsp olive oil

Min Families Skaldyrsgryde

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

Being surrounded by water means that the over 400 islands that make up Denmark have a very rich abundance of seafood. The creativity of recipes based around these wonderful seafoods knows no limits. In the world we live in today, travel has meant food preparation is inspired by every country we visit, and this stew can easily be adapted to suit your tastes, your favourite seafood, and what is available. ‘The world is your oyster.’