Fish and Shellfish Stew
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 Tbsps olive oil
- 6 small new Potato (peeled and diced)
- 1 onion (chopped)
- 1 Fennel bulb (chopped)
- 3 cloves garlic cloves (crushed)
- 16 ozs ripe Tomatoes
- 2 sprigs thyme
- 2 bay leaves (crushed lightly)
- 2 tsps tomato puree
- 16 ozs mixed, fresh Fish (skinned and cut into chunks)
- boiling water
- 5 peppercorns
- 1 tsp Saffron (strands)
- 16 mussels
- 12 clam
- salt
- cayenne pepper
- To garnish
- Basil
Preparation steps
1.
Heat half the oil in a large heavy-based pan. Add the potatoes, onion, fennel, garlic, tomatoes, thyme and bay leaves and cook very gently, stirring, for 5 minutes until the vegetables are softened.
2.
Stir in the tomato puree and cook for a further 2 minutes.
3.
Cover the vegetables with boiling water and add the peppercorns. Bring back to simmering and cook for 10 minutes. Add the saffron, bring to a boil and cook for 5 minutes.
4.
Toss in the mussels and clams. Cover the pan and boil for 1 minute. Put the prawns and fish on top, cover, reduce the heat and poach gently for 5-8 minutes until the fish is cooked and the prawns are pink. Discard any mussels that haven't opened. Remove the fish and shellfish from the pan.
5.
Add the remaining oil to the pan and boil rapidly for 1 minute until the oil emulsifies.
6.
Season well with salt and cayenne pepper. Put into serving bowls.
7.
Place the fish and shellfish on top and serve immediately garnished with basil.
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