Hearty fish stew contains whitefish, monkfish, mussels, squid, tomatoes, wine, saffron, thyme, and basil.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 Tablespoons olive oil
- 1 onion, thinly sliced
- A few saffron threads
- 1 teaspoon dried thyme
- Large pinch of cayenne pepper
- 2 garlic cloves, finely chopped
- 2 (14-ounce) cans tomatoes, drained and chopped
- 3/4 cup dry white wine
- 8 cups hot fish stock
- 12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces
- 1 pound monkfish, cut into pieces
- 1 pound mussels, scrubbed
- 8 ounces small squid, cleaned and cut into rings
- 2 Tablespoons chopped fresh basil or parsley
- Salt and ground black pepper
- Thickly sliced bread, to serve
Preparation:
Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for 10 minutes, until the onion is soft. Add the garlic and cook for 1 minute more.
Stir in the chopped tomatoes, dry white wine, and hot fish stock. Bring to the boil and boil for 1 minute, then reduce the heat and simmer gently for 15 minutes.
Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for a further 3 minutes.
Add the mussels and squid rings and simmer for about 2 minutes, until the mussels open. Discard any that remain closed. Stir in the basil or parsley and season to taste. Ladle into warmed soup bowls and serve with bread.
Yield: 4 servings
Recipe Source: One-Pot, Slow-Pot & Clay-Pot Cooking by Jenni Fleetwood (Hermes House)
Reprinted with permission.
Stir in the chopped tomatoes, dry white wine, and hot fish stock. Bring to the boil and boil for 1 minute, then reduce the heat and simmer gently for 15 minutes.
Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for a further 3 minutes.
Add the mussels and squid rings and simmer for about 2 minutes, until the mussels open. Discard any that remain closed. Stir in the basil or parsley and season to taste. Ladle into warmed soup bowls and serve with bread.
Yield: 4 servings
Recipe Source: One-Pot, Slow-Pot & Clay-Pot Cooking by Jenni Fleetwood (Hermes House)
Reprinted with permission.
