Cornish Fish Stew
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
Cornish Fish Stew
Report
Nothing beats a huge bowl full of this warm smoky Cornish fish stew.
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Ingredients
- 2 tbsp olive oil
- leek large, washed and sliced
- 1 fennel washed and sliced
- 184 g (6.5oz) smoked back bacon
- 2 garlic sliced, cloves
- 260 g (9oz) cherry tomato
- 1 l (4 cups) fish stock hot
- 500 g (1.1lb) white fish in chunks
- 500 g (1.1lb) mussels
- lemon zest and juice of half
- sea salt smoked
- black pepper freshly ground
To serve:
- parsley
- lemon wedges
- bread crusty
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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