Fish stew

Screen Shot 2016-04-13 at 10.29.48

I have patched this recipe together from various ones that are available on the net, adding my own bits and pieces. For a vegetarian version, leave away the fish and use a condiment such as maggi seasoning, marmite or miso paste.

5 shallots (or 2 medium onions)
3 cloves of garlic
tsp fennel seeds, 5 ground cloves, cayenne pepper and smoked paprika to taste
oil for frying
5 carrots
5 sticks of celery
1 big fennel bulb or 2 small ones
1 large carton or 1 bottle of passata (and/or tomato puree with water)
fish sauce or clam juice
optional: juniper berries
haddock (or other fish) and/or (large) prawns

Chop the shallots into strips, fry with sliced garlic, fennel seeds, cayenne pepper, cloves and smoked paprika. Add sliced carrots, celery and fennel and stir on low heat until partially cooked. Now add enough passata to cover the vegetables. Adjust thickness with more passata, water and/or tomato puree. Add juniper berries. When everything is cooked, add fish and/or prawns (vegetarians could used quorn or fried halloumi, but the stew is also nice by itself).

As with most stews, it tastes good on the day, but even better the next. I usually cook the veg base, then leave it until the next day and then add the fish/prawns.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s