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Great
Recipes - Mediterranean Fish Stew Recipe
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Mediterranean Fish
Stew Recipe
Ingredients
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225g/8 oz cooked prawns in the shell
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450g/1 lb mixed white fish, skinned and chopped
(reserve skins for the stock)
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45ml/3 tbsp olive oil
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1 onion, chopped
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1 leek, sliced
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1 carrot, diced
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1 garlic clove, chopped
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2.5ml/1/2 tsp ground turmeric
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150ml/1/4 pint dry white wine or cider
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400g/14 oz can chopped tomatoes
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sprig of fresh parsley, thyme and fennel
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1 bay leaf
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small piece of orange peel
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1 prepared squid, body cut into rings and
tentacles chopped
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12 mussels in the shell
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salt and ground black pepper
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30-45ml/2-3 tbsp fresh Parmesan cheese shavings
and fresh parsley, to garnish
For the rouille sauce
Serves 4
Method:
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Peel the prawns, leaving the tails. Make stock with
the prawn and fish skins and 450ml water. Fry the
onion, leek, carrot and garlic in the oil for about
6-7 minutes; stir in the turmeric.
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Add the wine,
tomatoes, the reserved fish stock, herbs and orange
peel. Bring to the boil, cover and simmer for 20
minutes.
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To make the rouille sauce, puree all the sauce
ingredients in a food processor or blender.
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Add the fish and seafood to the pan and simmer for
about 5-6 minutes, until the mussels open. Remove
the bay leaf and peel; season to taste.
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Serve with a
spoonful
of the rouille, garnished with parmesan cheese and
parsley.
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