Fish Stew
- Serves:
- 3-4
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Share
Ingredients
1 x pack of Rockfish fish pie mix
100g Norwegian shell-on prawns (some peeled, some unpeeled)
100g mussels in shells (optional)
2x scallops in or out of shell (optional)
1 x white onion
1 x clove of garlic
500ml good quality fish stock
6 x freshly chopped tomatoes
pinch of saffron
a splash of Pernod
a splash of white wine
a splash of hot sauce or tabasco
a bay leaf
handful of thyme
handful of parsley
toasted bread to serve
garlic mayonnaise to serve
100g Norwegian shell-on prawns (some peeled, some unpeeled)
100g mussels in shells (optional)
2x scallops in or out of shell (optional)
1 x white onion
1 x clove of garlic
500ml good quality fish stock
6 x freshly chopped tomatoes
pinch of saffron
a splash of Pernod
a splash of white wine
a splash of hot sauce or tabasco
a bay leaf
handful of thyme
handful of parsley
toasted bread to serve
garlic mayonnaise to serve
Method
In a large saucepan, fry the onion, garlic and thyme in some olive oil until softened.
Add a splash of Pernod until cooked off. Then add a splash of white wine.
Add the chopped tomatoes, saffron and hot sauce followed by the fish stock, and simmer.
Then add the fish, prawns and the mussels and scallops if using, a bay leaf, a pinch of salt and continue to simmer until cooked.
Finally, stir in the parsley and then serve with toasted bread and some garlic mayonnaise.
Featured products
Fish Pie Mix
Serves 3 - 300g
£7.95
Sent frozen
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Mitch Tonks