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