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Recipe for :

Bistro Fish Stew

This recipe for Bistro Fish Stew comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Bistro Fish Stew

1 celery heart
1 medium leek
2 tablespoons olive oil
2 cloves garlic, crushed
200ml/7 fl oz dry white wine
approx 150ml/quarter pint fish stock
2 x 400g tins chopped tomatoes
pinch of sugar
250g/9 oz cherry tomatoes, halved
30ml/2tbsp red pesto
450g /11b pollack, skinned, cut into 4cm/1 ½ inch chunks
250g/9oz hake, skinned, cut into 4cm/1 ½ in chunks
12 mussels, scrubbed
salt and freshly ground black pepper
extra virgin olive oil to serve

How to make Bistro Fish Stew

  • Roughly chop the celery and set to one side. Wash and finely slice the leek.
  • Heat the oil in a large pan or wok. Add the celery and leek and fry for 5 minutes.
  • Add the garlic and fry for a further minute.
  • Stir in the wine, stock, tinned tomatoes and sugar. Bring to the boil and simmer for 12 minutes.
  • Add the cherry tomatoes, cover and cook for a further 5 minutes. Season well.
  • Stir in the pesto and add the fish, bring back to a simmer. Stir in the mussels, cover and cook for approximately 5 minutes or until the mussels have opened and the fish is just cooked.
  • To serve, ladle the stew into four deep plates or bowls and drizzle with extra virgin olive oil. Serve at once with garlic bread.

Serves 4 - 6





Reproduced with the permission of Seafish -