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Fish Stew

Recipe Information

Ingredients

• 4 x 15ml spoons olive oil
• 2 medium onions, finely sliced
• 1 head of fennel, finely sliced
• 2 star anise
• 2 x 284ml tubs fish stock
• 200ml white wine
• 15ml spoon tomato puree
• 5ml spoon harissa
• Salt and freshly ground black pepper
• 200g salmon fillet, skinned and cut into 3cm pieces
• 400g monkfish fillet, cut into 3cm pieces
• 100g squid
• 4 x mediterranean prawns cooked
• ½ x 15g pack basil, chopped
• ½ x 20g pack flat leaf parsley
• 2 ready to bake Ciabatta, cooked as per pack
• 15ml spoon olive oil
• 2 cloves garlic, sliced

Method

For the Ciabatta Croutes: preheat a medium grill. Slice the bread into 1cm pieces and place onto a baking tray. Sprinkle with olive and garlic and grill gently on both sides until golden.

Make the fish stew: heat the olive oil in a large saucepan and cook the onion, fennel and star anise for 10 minutes, until soft and lightly coloured.

Add the fish stock,white wine, tomato puree, harissa and seasoning to taste. Bring to the boil and simmer for 20 minutes.

Add the salmon, monkfish and squid to the pan and cook gently for 5 to 10 minutes.

Add the prawns and herbs, cook for a further 2 to 3 minutes.

Place the stew in a serving dish, arrange the croutes on the top and serve.