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Friday Fish Stew

 

Our recipe, this week is from our Director of Culinary, Frazer Wilson.

This recipe is from my sister in law who lives on the coast near Edinburgh and is a Pescatarian…. She tells me ‘’fish is not just for Fridays!’’

 

We now cook this a lot adding different fish like squid, clams and mussels (Shells and all.!)

 

This will serve 4 but my wife and I have been known to finish the whole pan off!

Ingredients

 

  • 1 tbsp olive oil
  • 1 leek, finely chopped
  • 1 small fennel bulb, finely chopped
  • ½ tsp sweet smoked paprika
  • 1 tbsp tomato purée
  • A good glug of dry white wine 
  • 227g can chopped tomatoes
  • 500ml fish stock
  • 220g Raw Whole Peeled Tiger Prawns, defrosted
  • 4 x 120g white fish fillets its best with a meaty fish like cod or hake
  • Handful flat leaf parsley, roughly chopped
  •  For those who like garlic, add a couple of finely chopped cloves with the leeks.
  • Sea salt and 1tbsp of clear honey to taste.

Method

1. Heat the oil in a large pan or shallow casserole. Add the leek and fennel, cover and cook for 5 minutes, uncover and fry for another 5 minutes until soft and turning golden. Add the paprika and tomato purée, then fry for 2 more minutes.

 

2. Stir in the white wine and tomatoes, fry for 1 minute, then add the fish stock and simmer for 5 minutes. Add the prawns and fish, then cover and simmer for 5 minutes, until the fish is cooked right through and the prawns are a pinky in colour.

 

3. Season the stew with sea salt and honey.

 

4. Serve in shallow bowls, scattered with the parsley. Serve with new potatoes, Jersey Royals this time of year April/May, a dollop of garlic mayo and crusty bread, to soak up all the sauce.

 

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