Fish Stew

Name: Fish Stew
Ingredients: 1–2 tbsp chopped parsley, chives, chervil or coriander; 3 leeks (white parts only), trimmed, sliced and cleaned; 1 tbsp olive oil; 6 garlic cloves, peeled and crushed; 1 celery stalk, trimmed and sliced; 1 orange; 1 lb / 455 g ripe tomatoes, peeled, deseeded and roughly chopped; 1½ pt / 850 ml fish stock; 1 tsp fennel seeds; 3 lb / 1.35 kg prepared fish and shellfish; 3 lb / 1.35 kg prepared fish and shellfish; salt; 4 tbsp dry vermouth; 1–2 tbsp chopped parsley, chives, chervil or coriander; freshly ground black pepper; 1–2 tbsp chopped parsley, chives, chervil or coriander; 1–2 tbsp chopped parsley, chives, chervil or coriander

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Use a mixture of firm-fleshed fish, such as halibut, conger eel, or monkfish. Pieces of salmon can be added, as well as a mixture of shellfish, such as fresh mussels, scallops and prawns.

Ingredients

1 tbsp olive oil
3 leeks (white parts only), trimmed, sliced and cleaned
1 celery stalk

Fish course
Pescatarian
Gluten-free

Method

Heat the olive oil in a large heavy saucepan or flameproof casserole, and sweat the leeks, celery and garlic until soft but not brown. Add the tomatoes, and cook until most of their juice has evaporated. Carefully pare off two or three long curls of orange zest, then cut the orange in half, and squeeze out the juice. Put the juice and peel in the pan together with the fennel seeds and a little