Has anyone got any fish stew suggestions?
Fish stews need to cook for a much shorter time than meat stews, so you need to be a little careful. Also, you need to use a meaty style of fish like cod, or monkfish, or else it just falls apart and turns to mush.
Try this out:
I monkfish tail filleted and chopped into 1" cubes
A couple of handfuls of mussels
6 raw tiger prawns tails left on - de-shelled and with the stomach tube taken out
One or two cloves of garlic - crushed
Four Shallots fine diced
I small red chilli - deseeded and fine chopped
Cup of chicken stock
Pinch of saffron
Salt and Pepper
Ok, so you make the stew sauce first. Fry off the garlic and shallots until translucent and soft, not browned add the chilli. Add a glass of white wine and the pinch of saffron and reduce by half. Add a tin of tomatoes, or in Summer use nice fresh chopped and deseeded vine tomatoes (roast 'em first of you want to add a new flavour).
Add the chicken stock and bring to a simmer. Season with salt and pepper.
Then, add the monkfish, give it a couple of minutes to cook through. Follow with the squid, then the mussels and finally the prawns. Cover for two minutes, or until the mussels have opened up and the prawns are pink.
Finish off with a squeeze of lemon and loads of parsley.
The whole thing should only take about 15 minutes from start of cooking. The fish should only take about five minutes, or it'll be overdone and the whole thing will be a bit of a waste.
Great with garlic bread and a bit of salad. Eat outside.