Fish Bistro Stew
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 celery heart
1 medium leek
2 tablespoons olive oil
2 cloves garlic, crushed
7 ounces dry white wine
1/2 cup fish stock
2 (14-ounce) cans chopped tomatoes
Pinch of sugar
9 ounces cherry tomatoes, halved
2 tablespoons pesto
1 pound pollack skinned, cut into 1 1/2-inch chunks
9 ounces hake skinned, cut into 1 1/2-inch chunks
12 mussels, scrubbed
Salt and freshly ground black pepper
Extra virgin olive oil to serve
- Roughly chop the celery and set to one side. Wash and finely slice the leek.
- Heat the oil in a large pan or wok. Add the celery and leek and fry for 5 minutes.
- Add the garlic and fry for a further minute.
- Stir in the wine, stock, tomatoes and sugar. Bring to the boil and simmer for 12 minutes.
- Add the cherry tomatoes, cover and cook for a further 5 minutes. Season well.
- Stir in the pesto and add the fish, bring back to a simmer.
- Stir in the mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is just cooked.
- To Serve: Ladle the stew into four deep plates or bowls and drizzle with extra virgin olive oil. Serve at once with garlic bread.
Makes 4 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.