
Simple Fish Stew
40min
Ingredients
12 raw, shell-on sustainably sourced prawns
24 oz fish stock or water
3 tablespoons red wine vinegar
1 tablespoon sugar
2 tablespoons olive oil
1 oz butter
5 cloves garlic, chopped
½ medium onion, chopped
1 celery stalk, chopped
1 green bell pepper, deseeded and chopped
3.4 oz dry white wine
1 teaspoon salt
½-1 teaspoon chili flakes
14 oz can chopped tomatoes
1 teaspoon dried oregano
8.8 oz sustainably sourced monkfish fillet, cut into 1.5-inch chunks
20 mussels
Instructions
1. Remove the heads and shells from the prawns, leaving the last segment of the tail shell intact. Simmer the heads and shells in the stock/water for 20 minutes, then strain and discard the shells. Set aside the broth and reserve the prawn meat to add to the stew later.
2. Meanwhile, bring the vinegar and sugar to a boil in a small saucepan and simmer until it reduces to a couple of teaspoons. Set aside.
3. Heat the olive oil and butter in a large saucepan, add the garlic, onion, celery, and green pepper, and sauté for 6-8 minutes over medium-low heat. Add the white wine, salt, plenty of freshly ground black pepper, chili flakes, and tomatoes, then pour in the fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano in the last 5 minutes (see prior preparation).
4- To finish, bring the base of the stew to a boil. Add the reserved raw prawns, monkfish, and mussels, cover the pot, and cook for 5 minutes.
5. Toast the sourdough, then lightly char the slices over a gas flame. Rub the toast with the garlic and drizzle with oil.