Fish Stew (Q&E)

[registrar]

Dont let anyone BS you by saying fish stew takes ages to make, or has a fancy name. This recipe should take you no longer than 10-15 minutes from start to finish, once the ingredients are to hand

Serves 1

Ingredients:
1 shallot, finely chopped
2 cloves garlic, chopped
2 tbsp good quality Olive oil
2 tomatoes
A Pinch of saffron (leave out if you want, or cant buy)
3 or 4 sprigs of thyme and/or 2 bay leaves
Splash of Pernod or Pastis (or a star anise if no alcohol is to hand)
Selection of seafood (lobster, scallops, clams, mussels, chunks of skate, steaks of hake, gurnard and cod etc - enough of what you can find to fill the pan with a single, tightly packed layer)
200ml white wine & 200ml fish stock
Sea salt
Parsley or basil chopped, for sprinkling over the top


Method:
In a large pan, sweat the shallot and garlic in olive oil. Add the tomatoes, saffron (if used) and thyme and stir together. Add the alcohol if used......tip the pan away from you allowing it to catch fire and burn off the alcohol (Watch the eyebrows and hair! )
Add the wine and simmer gently for 2 minutes. Add the fish and enough fish stock to just cover it. Simmer for 8-10 minutes, with a lid or cover on the pan.
Remove the thyme/bay (and star anise, if used) and season. To serve sprinkle with fresh chopped herbs and accompany with chunkily sliced bread

Reg

[Earthan Group]

Hi Reg

Never tried a fish stew because it is such a quick thing to cook in the pan and fish is always tender.

I have some salmon in the fridge I harvested in my rocking horse aquaponic system, would that be suitable or am I better off using less expensive fish?

Regards
Paul

[registrar]

Of course you can use salmon