Provençal fish stew
By: Sophie Grigson From: Good Food Bites
Printer friendly version
-
Provençal fish stew
- Prep time:
- 25 mins
- Cook time:
- 25 mins
- Serves:
- 6
For a flavourful seafood dish try Sophie Grigson's version of a classic French recipe, filled with Mediterranean flavours
Similar recipes
Tips and suggestions
- Cooks Tips...
Regarding the fish, Sophie recommends taking what is available and looking good
Related Videos
Ingredients
- 2 tbsp extra virgin Olive oil
- 4 Shallots, thinly sliced
- 3 clove Garlic, chopped
- 1 tbsp Coriander seeds
- 800g tinned chopped tomatoes
- 2 tbsp tomato purée
- 1-2 tbsp Sugar
- 3 tbsp Pernod, (or Noilly Prat)
- 2 strips dried orange peel
- 1 large sprig of Thyme
- Salt, and freshly ground pepper
- 300ml fish stock
- 500 g live Mussels, or clams, scrubbed clean
- 700 g white fish fillets, cut into 4cm pieces
- 340g Squid, cleaned and sliced into rings
Method
1. Heat the olive oil in a large, heavy-based saucepan. Add in the shallot, garlic and coriander seeds and fry gently until the onion is tender and translucent, around 5 minutes.2. Add the chopped tomatoes, tomato paste, sugar, Pernod or Noilly Prat, orange peel, thyme and a little salt and pepper and simmer down until thick.
3. Now stir in the fish stock and bring up to the boil.
4. Reduce the heat, simmer for 2 minutes, taste and adjust the seasoning and your stew base is ready.
5. Bring the base back to the boil. Add the mussels, cover and cook for about 3 minutes.
6. Now add the fish and the squid, cover again and simmer gently for a final 2-3 minutes until the mussels have all opened. Serve at once.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register