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Cornish Fish Stew
Ingredients
- 3 lb Fish bones, (3 to 4) Celery stalk
- 1 slc Ginger, (optional)
- 2 Tbsp. Extra virgin olive oil, (2 to 3)
- 1 x Onion, peeled and minced
- 2 x Leeks, trimmed and sliced
- 2 x Celery stalks, trimmed and sliced
- 4 x Potatoes, peeled and diced
- 2 x Red mullet, scaled and cleaned
- 4 sm John Dory, cleaned and trimmed of the fins
- 1 x Gurnard, cleaned and trimmed (1 to 2) of the fins and spines
- 1 lb Pollock or possibly ling, skinned and diced
- 1 x Squid, cleaned and cut into rings (optional) Parsley Mint Tarragon Coriander leaves Spring onions Salt Pepper
Directions
- Heat the extra virgin olive oil in a large saucepan and fry the vegetables till translucent/soft. Pour on about 1 pint of fish stock and cook till the vegetables are tender.
- Pour in about 2 pints more stock and bring to the boil. At this point add in the fish, herbs and seasoning, bring back to simmering point, and cook for 5-8 min before serving.
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