Healthy, Seafood, Stew

Simple (wonderful) fish stew

Simple (wonderful) fish stew

Serves: 6

Nat and I had lunch at Rick Stein’s restaurant in Mollymook NSW over the weekend and what a treat it was. Just as good as the first time we visited a few years back.

The highlight was a brilliant fish and shellfish soup with rouille and croutons, something I have promised to recreate. A wonderful fish stock, infused with saffron, chilli and orange, it was just excellent.

The only problem – returning early Monday morning to work after a long drive back up the South Coast – being that a fish stock isn’t the sort of thing you can quickly whip up on a Monday night. All we had in the fridge was some Parmesan cheese, bacon and assorted vegetables!

We also needed something healthy for dinner on account of a long weekend consisting of several late dinners remit with red wines, slow cooked meats and more than a handful of desserts.

This simple, wonderful fish stew is your Monday night cheater’s recipe and an adaptation of something I found online.

It is incredibly healthy, super simple and packing flavour if you can find the time to caramelise the vegetables and let the stock and tomatoes simmer.

Finish with some chopped parsley and some croutons and you are getting very close to something you’d be happy to have in a good bistro. Seriously, with a cold beer and a good show on the TV, it just made our night.

I’ll do Rick’s wonderful soup one weekend coming up, though for your Monday night fix, this just cannot be beaten.

Ingredients

2 tbsp olive oil
2 tsp fennel seeds
1 onion, diced
4 carrots, diced
4 celery sticks, diced
4 cloves garlic, crushed
4 leeks, white part only, thinly sliced
2 cans, tomatoes
1 liter, good quality fish stock
600gm firm white fish, cut into pieces
250gm raw prawns
Flat leaf parsley, chopped to serve

Method

  1. Heat the olive oil over a low, medium heat in a large saucepan and saute the fennel seeds, onion, carrots, celery and garlic. Cook as slowly as you can until softening.
  2. Add the leeks, tomato and stock and season. Bring to the boil and then simmer on a low, medium heat for around 20 minutes.
  3. Add the fish and prawns and cook for a few minutes. Check the seasoning and serve with the parsley (and croutons if you have managed to avoid the the wines the weekend prior!).
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