Curry beer seafood stew

Method

1. Heat some olive oil in a large pan and gently cook the onion, celery, shallots and leeks, with the thyme and bay leaf over a low heat until softened. Add the curry powder, sugar and beer, bring to the boil and cook steadily until the mixture has reduced by half.

2. Add the monkfish and squid and cook for 1 minute. Then add the remaining fish, mussels and clams. Simmer for 10 minutes. Add the cream, being careful not to let the mixture boil.

3. Fry the pancetta until crisp and add to the stew.

4. Heat some olive oil and fry the tomatoes until soft.

5. To make the garlic toasts: preheat the oven to 200C/gas 6.

6. In a small pan: heat the olive oil and garlic slowly for 10 minutes. Dip the bread cubes in the garlic oil and place on a baking tray. Bake in the oven for about 10-15 minutes until dry and crisp.

7. To serve: Add the mixed herbs and chopped tomato in olive oil to the stew. Season with salt and pepper. Drop in the garlic toast just before serving. Serve with diced potatoes.

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Ingredients

Olive oil, for frying
1 onion, chopped
2 sticks Celery, chopped
2 banana shallots, chopped
1 large leek, chopped
handful fresh Thyme
1 bay leaf
1/2 tsp curry powder
1/2 tsp Sugar
600ml beer, (preferably Leff)
100g Monkfish
4 baby squid
100g cod
100g smoked haddock
4 tiger prawns
50g Salmon
500g mussels and clams
100ml double cream
200g Pancetta
50g Tomatoes, chopped
2 tbsp mixed herbs, (basil, chervil, tarragon, parsley)

For the garlic toast

3 garlic cloves, finely chopped
60ml Olive oil
2-3 slices bread, cubed

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