Café Fish Fish Stew

Name: Café Fish Fish Stew
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp dried Italian mixed herbs; 3 tins chopped tomatoes; 100 g smoked haddock fillet, chopped; 150 g haddock fillet, chopped; Approximately 40 mussels, cleaned; 1 bunch basil, chopped; 1 level tbsp sugar; 1 tsp chilli flakes; 1 lemon, zested; 1 level tsp salt; 60 ml olive oil; 250 ml white wine; 4 cloves of garlic, peeled and finely chopped; 20 queenies (small scallops), cleaned; 1 onion, peeled and sliced; 1 small bunch of flatleaf parsley, finely chopped; 6 tbsp olive oil; 2 garlic cloves, peeled and crushed; 1 head of fennel, trimmed and sliced; 150 g salmon fillet, skinned and chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is a staple at Café Fish, where it is served sprinkled with gremolata; but chopped parsley is fine too, if you prefer. Serve with plenty of good bread to dunk into the beautifully flavoured garlicky sauce.

Ingredients

For the tomato sauce

1 onion, peeled and sliced
1 head of fennel, trimmed and sliced
4 clove

Method

For the gremolata, mix together the lemon zest, olive oil, garlic and parsley together.

For the tomato sauce and fish, fry the onion, fennel, garlic, mixed herbs and chilli flakes in the olive oil until soft and slightly brown, then add the white wine and boil for about 5 minutes. Add the chopped tomatoes (rinsing the tins out with a little water - an extra half to three-quarters of one