Tuesday, 23 April 2013

Fish Stew with Star Anise, Fennel, Mussels, Clams & King Prawns- GETINMYPOP-UP

Fish Stew with Star Anise, Fennel, Mussels, Clams & King Prawns

Fish Heads for the stock- 
Make sure you ask your fish man to remove all gills as they cook up and leave a bitter taste.
These are gurnard - I was actually going to use these in the fish stew but they hadn't been pin boned an it was too fiddly, just didn't have enough time!
TIP- Get your fish man to clean and pin bone your fish-EVERY time!!
Gurnard although aren't massive meaty fish are a good version of a white sustainable fish.

I was making a serious amount of stock here, enough for about 70 portions of fish stew but if you're cooking for a regular amount of people 6-8 then follow the recipe below.
1 x carrot
2 x bay leaf
1/2 white onion
1 x celery stick
1/2 fennel bulb and stalk with leafy bits- these are more aniseedy
1/3 bottle of white wine
5 x black pepper corns
1 x leek
Fish heads- around 500g
Salt & white pepper

Roughly chop up all the veg and onions and fry them up until translucent-season with salt & pepper and once cooked remove from the pan add the fish bones cook until lightly brown then remove them from the pan and add the white wine, reduce it by half by cooking over a high heat. Once reduced add all the fish heads and cooked veg to the wine and cook for 45 mins on a medium heat- don't let it boil.
Once cooked strain through a fine sieve or muslin cloth.
I separated mine into freezer bags but you could do ice cube trays.

Freezer bags

And then onto the actual fish stew-
1x White Onion
1 x Fennel bulb- greenery included
1 x Carrot cubed
2 x Bay leaves
3 x Star Anise (fish these out before serving- no one likes crunchy on them)
1 x Handful of fresh fennel- depending on how aniseedy you like it!
1 x Handful of black pepper corns (optional but I loves these once cooked through and soft, they give such a warm peppery taste. Into it)
2 x Tins of good quality tin tomatoes
2x lrg tbsp of tomato puree
Salt & Pepper- Fresh Black & White
1 x pint of fish stock
Mussels x 500g
Clams x 300g
300g white fish
King Prawns (shelled or not) -enough for 3 each
Garnish with parmesan and fresh parsley

Cooking Instructions-
Cook up all the veg for 5 mins on a medium heat- season then add the tin tomatoes, puree and fish stock, let it cook for 30/40mins on a medium heat. 
Add all fresh seafood 4/5 mins before serving.
Add all the fish above, making sure mussels are cleaned and closed prior to adding, same for the clams, get these in the stock first followed by the prawns and white fish so that both mussels and clams are covered, they shells should all be opened once cooked. 
Don't overcook the fish 5 mins should be plenty. 

Garnish with finely chopped parsley and a sprinkle of parmesan and a slice of toasted fresh white bread, brushed with fresh garlic and olive oil.

I love this dish, could eat it a million times over :-)

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