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

  • 2 slices white bread, without crusts

  • 2 garlic cloves, crushed

  • 1/2 fresh red chili

  • 15ml/1 tbsp tomato puree

  • 45-60ml/3-4 tbsp olive oil

Serves 4

Method:

  1. 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.

  2. Add the wine, tomatoes, the reserved fish stock, herbs and orange peel. Bring to the boil, cover and simmer for 20 minutes.

  3. To make the rouille sauce, puree all the sauce ingredients in a food processor or blender.

  4. 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.

  5. Serve with a spoonful of the rouille, garnished with parmesan cheese and parsley.