Nothing beats a huge bowlful of this warm smoky Cornish fish stew.
I am lucky enough to live a few mins drive from the beach. Yeap, I know, I am very very lucky.
And we go there regularly. Spending the day walking up and down the promenade wall, running around the vary famous shell sculpture, having picnics on the beach, stone skimming on the water surface, picking up the prettiest pebbles, eating ice creams and daydreaming about living in one of the small sea fronted houses, generally wondering if we were brave enough to jump in and out of the sea. Me not so much, the kids, they love that cold cold water.
But my favourite bit is at the end of our outing. The moment when we run like mad to the little fish shacks and scoop up goodies like crab, lemon soles, skates etc. We go home and throw as much of our goodies as possible either on the grill to serve with a leafy green salad or in the oven to serve with some couscous. One of Freddy’s favourite ways is to throw it all into a very smoky fish stew and serve ladleful’s along with some warm crusty bread. Oh yeah, its all good.
Three things make this smoky Cornish fish stew. First you need some really fresh fish. Feel free to mix it up with fish, mussels, prawns, octopus etc. Secondly you want to use very good quality fish stock. Thirdly you need some really great, high quality smoked bacon like the one you get from spoiltpig. With these three in the bag you will end up with the best fish stew of your life. Check the video below to see how easy it is to make this smoky Cornish fish stew.
Do pop over to the British bacon producer spoiltpig’s website to find out more about bacon and gammon from their outdoor reared pigs and spoil yourself with a packet or two.
Here is how to make a smoky Cornish fish stew.
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- 2 tbsp olive oil
- large leek washed and slices
- 1 fennel washed and sliced
- 184 g (6.5oz) smoked back bacon I used spoiltpig, sliced
- 2 garlic cloves sliced
- 260 g (9oz) cherry tomatoes
- 1 l (4 cups) hot fish stock
- 500 g (1.1lb) white fish in chunks
- 500 g (1.1lb) mussels
- Zest and juice of half a lemon
- Smoked sea salt
- Freshly ground black pepper
- lemon wedges
- crusty bread
- Heat the olive oil in a large pot and cook the leek, fennel, bacon and garlic cloves for 5 mins.
- Add in the cherry tomatoes and cook for 5 mins until soft and pulpy
- Mix in the fish stock and bring to the boil before quickly adding in the fish chunks and mussels. Cook for 5 mins until the fish chunks are cooked through.
- Add the zest and juice of half a lemon and season with salt and pepper.
- Discard any mussels that did not open, and ladle into bowls topped with parsley, lemon wedges and served alongside some bread.