Monday, 14 April 2008

Fish Stew

I've only just started eating fish, I gave up after reading one too many depressing articles on over-fishing. I'm dipping my toe in the water again, as it were, as I realised I could eat fish every so often as a treat as long as it is well sourced. Rules that I work by are I don't buy tuna or cod, I avoid farmed fish, I try to buy fish caught in the UK and preferably line caught. Fish online have a fantastic website with a really useful guide on the fish to eat and the fish to avoid.

Preaching over, we made this stew as a bit of fishy treat. Its based on a wonderful recipe by Nigel Slater and is sort of a cheats bouillabaisse. The idea is to start by making a fragrant tomato broth, that I've actually eaten on its own as a sauce for pasta, then gently cook your fish in the liquor, sprinkle with parsley and enjoy. Its good to have a mixture of white meaty fish and mussels, clams and prawns. Buy whatever is sustainable and looks good, most combinations work well. Oh yes and serve with plenty of bread and butter to mop up the juices, we had Wholemeal soda bread.

Quick Fish Stew

Serves 4

4 cloves garlic, finely chopped
6 anchovy cloves, sliced
2 red chillis, finely chopped
2 bay leaves
A couple strips of orange peel
2 bay leaves
1 glass white wine
2 cans chopped tomatoes
500ml vegetable stock
1.5kg assorted fish (plus some mussels or clams a handful per person)
1 bunch chopped parsley

Cook the anchovies, chilli and garlic slowly in a generous slug of olive oil until soft, add the bay and orange and cook for a few mins to release the aromatic orange oil. Add the white wine and let the alcohol bubble off for a few mins. Now add the chopped tomatoes. (If i were going to eat this sauce with pasta, I'd stop here and simmer for about 20mins and maybe throw in a few capers before serving). Add the stock and simmer for about 30mins until all the flavours have melded, carefully drop your fish in and simmer until the fish turns opaque, add the clams and mussels, cover and cook until they open. Sprinkle with parsley and serve.

You might also like...

No comments: