How To
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How To make fish stew
We're loving the way Mitch Tonks, of Fishworks, makes fish stew.
1 shallot, finely chopped
2 cloves of garlic, chopped
Olive oil
2 roasted tomatoes
Pinch of saffron
3 or 4 sprigs of thyme
Splash of Pernod
Selection of fish – lobster, clams, mussels, chunks of skate, steaks of hake, gurnard and cod – buy enough to fill the pan packed tightly in one layer
6 langoustines
200ml white wine
Sea salt
Parsley or basil chopped, for sprinkling over the top
Grilled bread
To make
1. In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together.
2. Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol.
3. Add the wine and simmer gently for 2 minutes.
3. Add the fish and add enough water to just cover it. Simmer for 8-10 minutes.
4. Remove the thyme and season. Finally sprinkle with fresh chopped herbs and accompany with grilled bread topped with rich, garlicky aioli.
Grilled marinated red mullet, by Mitch Tonks Small bass and grey mullet fillets
Oregano
Juice of 1 lemon
A few tablespoons of olive oil
A green salad, to serve
To make1. Take some oregano, mix it with the juice of a lemon and a few tablespoons of olive oil and marinate the red mullet fillets in it for 5-10 minutes.
2. Cook in a hot pan on the camp fire or put straight onto the barbecue and cook the fish for 4-5 minutes until crisp and golden on both sides.
3. Serve with a green salad.