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Late Summer Fish Stew

September 13, 2015

So before the summer runs away let's just take some time to make the most of the lovely summer produce!!

Now I don't want people to assume because I use the word 'stew' that this will be a heavy dish or will take hours to cook, because it won't!!

It's a lovely light, fragrant and aromatic dish, and the quantities here would easily serve 8 people as a main course!

 

Ingredients:

 

8 large prawns

500g fresh mussels

300g fresh squid

2 tails of hake

1 fillet of salmon

1 fillet of perch

1 whole fresh bulb of fennel

2 potatoes

1 small onion

2 tomatoes

3 cloves of garlic

1/2 bottle of Muscadet white wine

1 tablespoon Pastis

1 Chorizo Sausage

Fresh Dill

Fresh parsley

Salt & Pepper

Dried herbs de provence

 

 

 

 

Firstly, you need to prepare the fish. Make sure you clean the mussels and discard any ones that are open and don't close and pull the little beards off and clean off any barnacles. If your fillets have any skins, remove these too. If you can not prepare the squid, ask your fishmonger to prepare and cut these in thick strips. All the fillets should be cut into inch square pieces.

 

 

 

Now in heavy based casserole add olive oil and add the chopped onions, garlic and dried herbs. Roughly chop the potatoes and fennel and add. Season with salt & pepper and cook until all soft but not brown. Add a tablespoon of pastis and cook off the alcohol. Then add half the bottle of Muscadet white wine. Chop into cubes the 2 tomatoes and add. Cover with a lid and cook on a low heat for 15 minutes until the potatoes are cooked. In a separate frying pan, fry the chorizo until golden brown.

 

Add the salmon, perch and hake first. Do not over stir this stew. Cook with the lid for 5 minutes. Then add the mussels and prawns. Cover again. Cook for 5 minutes. Then finally add the squid, stir and take off the heat. In the frying pan with the chorizo, add the squid tentacles and fry.

 

Serve the stew in a large serving dish, add the chorizo & squid tentacles to the top and add the fresh dill & parsley. Serve with crusty bread and a very chilled glass of white wine!

 

 

 

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