Cornish Fish Stew
Nothing beats a huge bowl full of this warm smoky Cornish fish stew.
Servings 4
Ingredients
- 2 tbsp olive oil
- large leek washed and slices
- 1 fennel washed and sliced
- 184 g (6.5oz) smoked back bacon
- 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
To serve:
- Parsley
- lemon wedges
- crusty bread
Instructions
- 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.
Notes
Gluten-free.