Café Fish Fish Stew

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

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

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