Simple fish stew
- February 2020
- Serves 4-6
- Hands-on time 40 min, simmering time about 1 hour
Rick Stein uses prawns, monkfish and mussels in his simple fish stew for maximum flavour without any hassle. Just make sure to use the best quality ingredients you can – and don’t forget to serve with lots of crusty bread!
- 11.8g (3.7g saturated)
- 31.3g (7.6g sugars)
- 12 sustainably sourced raw, shell-on prawns
- 700ml fish stock or water
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 30g butter
- 5 garlic cloves, chopped
- ½ medium onion, chopped
- 1 celery stick, chopped
- 1 green pepper, deseeded and chopped
- 100ml dry white wine
- 1 tsp salt
- ½-1 tsp chilli flakes
- 400g tin chopped tomatoes
- 1 tsp dried oregano
- 250g sustainable monkfish fillet, cut into 4cm pieces
- 20 sustainable raw mussels (see tip)
- 6 slices sourdough bread
- 1 garlic clove, peeled
- Olive oil
- Small handful fresh parsley, chopped
- Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock/water for 20 minutes, then strain and discard the shells. Set the stock aside and reserve the prawn meat to add to the stew later.
- Meanwhile, bring the vinegar and sugar to the boil in a small pan, then simmer until reduced to a couple of teaspoons. Set aside.
- Heat the olive oil and butter in a large saucepan, add the garlic, onion, celery and green pepper, then fry gently for 6-8 minutes over a medium-low heat. Add the white wine, salt, plenty of freshly ground black pepper, the chilli flakes and tomatoes, then pour in the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes (see Make Ahead).
- To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes.
- Toast the sourdough, then char the slices slightly on a gas flame. Rub the toast with the garlic and drizzle with oil.
- To serve, put a slice of toast in each bowl, ladle in some stew and sprinkle
Discard any mussels that don’t close when tapped on the worksurface, then clean and de-beard them (pull off any stringy, weed-like bits) just before cooking.
Make the stew, then cool, cover and chill up to 24 hours ahead. Reheat on the hob to serve.
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