Fish Stew

Name: Fish Stew
Ingredients: 2 bayleaves; 1 bouquet garni; salt and freshly ground pepper; salt and freshly ground pepper; pinch of saffron; 1 tbsp chopped parsley; 2 celery sticks, de-fibred and chopped; 1 large leek, white part only, chopped; 115g/¼lb mushrooms, finely sliced; 2 cloves of garlic, finely chopped; 3 large tomatoes, skinned and chopped; 2 potatoes, peeled and chopped; 300ml/10fl oz water; 150ml/5fl oz white wine; 750g/1½lb assorted fish, cut into chunks; 1 tbsp olive oil; 25g/1oz butter; 1 large onion, chopped

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

You can use any fish in this receipt but I flavour the fleshier ones such as monk, coley and red mullet which all give a good flavour. Ask your fishmonger to fillet and clean them. If you like you can add spoonfuls of aioli to the finished stew, once in the bowl.

Ingredients

750g/1½lb assorted fish, cut into chunks
1 tbsp olive oil

Fish course
Dinner
Pescatarian
Spicy

Method

Fry onion, leek, celery, garlic, mushrooms and potatoes in the oil and butter until the onion begins to brown. Add the chopped tomatoes. Add the fish. Cover with wine and water. Add the bouquet garni, bayleaves and salt and pepper to taste. Bring to the boil and simmer for 12-15 minutes. Add the parsley and the saffron before serving.