POTATOES

SIMPLE FISH STEW WITH POTATOES

Stew is such an encouraging word in a recipe title. It suggests no fuss and that regardless of how inexact the preparation, the end result will be deliciously appreciated. This is a really simple stew based on the grand seafood dish bouillabaisse (a comparatively expensive and fiddly concoction), topped up with potatoes. Poor man’s bouillabaisse it may be, but it’s decidedly luxurious in taste.

PREPARATION TIME: 20 minutes | COOKING TIME: 25 minutes | SERVES: 6

1 kg (2 lb 4 oz) fillets mixed firm-fleshed fish (such as warehou, mahi mahi)

2 medium onions, chopped

1 leek, white part only, chopped and rinsed

4 garlic cloves, finely chopped

2 large tomatoes, chopped

500 g (1 lb 2 oz) waxy potatoes, peeled and cut into chunks

3 long strips of orange zest

2 sprigs each of thyme, parsley and dill

1 bay leaf

about 6 cups (1.5 litres/52 fl oz) water

1 kg (2 lb 4 oz) mixed shellfish (raw prawns/shrimp, scrubbed mussels, clams, crab)

sea salt flakes and freshly ground pepper

3 tablespoons chopped parsley leaves

Cut the fish into large chunks, checking carefully for any fine bones and removing them. Put the onions, leek, garlic, tomatoes and potatoes in a large sturdy pot. Lay the fish on top with the strips of orange zest, the thyme, parsley, dill and bay leaf. Pour the water over, or enough to cover, and cook gently for 10 minutes. Add the shellfish making sure none of the mussels or clams have broken shells. Cook over a gentle heat, covered, for 5–8 minutes or until the mussels open. (Don’t worry if a few are stubborn and don’t open.) Use a slotted spoon to transfer the fish, shellfish and potatoes to a warm plate, and cover with foil to keep warm.

Bring the fish liquor in the pot to a rapid boil and cook until reduced by about one-third. Pour the liquor through a fine-mesh sieve, add salt and pepper to taste, and divide between serving bowls. Add the fish, shellfish and potatoes evenly to each bowl and serve sprinkled with parsley.

TIP Use your preferred combination of seafood and shellfish. You can opt for all fish and no shellfish, and you don’t need to use expensive fish. Choose firm, white-fleshed sustainable fish at the best market prices.