A classic fish stew is a staple for us when it starts to get a bit cooler, and this recipe uses the best that Britain has to offer with its vast selection of seafood.
You don't need to strictly opt for British seafood if you can't find it, but we think it's tastier when you do!
We've combined onion, fennel, mussels, fish and cockles with white wine, passata and fish stock for a hearty and rich stew. Serve with our soda bread for a complete meal and enjoy slurping this stew up slowly over a cosy Sunday with friends.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
300
Ingredients
2Tbsp.
olive oil
1
onion, finely chopped
1
small fennel bulb, finely chopped (fronds reserved)
3
garlic cloves, finely chopped
200ml
white wine
400g
passata
400ml
fish stock
500g
fresh mussels
600g
mixed fish fillets (skinned), we used monkfish and pollock, cut into bite-size pieces
100g
cooked cockles
Directions
Step 1
Heat oil in a large deep frying pan (that has a lid) and fry onion and fennel for 15min until softened.
Step 2
Stir in garlic and fry for 1min, then pour in wine and boil for 1min. Stir in passata and stock. Bring to boil and simmer 25min to reduce.
Step 3
Meanwhile, prepare mussels: wash under cold running water and pull off and discard any stringy beards. Discard any mussels that don’t close when tapped.
Step 4
Scatter fish pieces into the frying pan, top with the mussels and finally sprinkle over the cockles. Cover with lid and cook for 5min until mussels have opened (discard any that don’t open fully) and fish is just cooked. Check seasoning, scatter over reserved fennel fronds and serve immediately, with soda bread if you like.
Per Serving:
Calories: 300
Fibre: 4 g
Total carbs: 9 g
Sugars: 4 g
Total fat: 8 g
Saturated fat: 1 g
Protein: 39 g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
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