Recipe
for :
This
recipe for Bistro Fish Stew comes from Seafish - www.seafish.org
 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
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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