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Hearty Fish Stew
Ingredients
- serves: 4
- time: N/A
- oven temp: N/A°C / N/A°F
- 1 large fennel bulb
- 2 tbsp Olive oil
- 1 garlic clove, chopped
- 200ml dry white wine
- 300ml fresh fish stock
- 800g tinned chopped tomatoes
- pinch of Sugar
- 250g cherry tomatoes, halved
- salt and fresh ground black pepper
- 450g monkfish fillet, cut into 4cm chunks
- 12 large tiger prawns, heads removed
- 12 mussels, scrubbed
To decorate:
- 1 tbsp chopped garlic chives
- 1 tbsp chopped lemon thyme
- extra virgin olive oil
- pimento paste (optional)
Hearty Fish Stew
Remove the feathery tops from the fennel bulb, roughly chop and set to one side. Cut the fennel lengthways into quarters, remove the core and finely chop.
Heat the olive oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further minute.
Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil and simmer gently for 5 minutes.
Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and freshly ground pepper.
Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is cooked.
To Serve
To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.