Quick Fish Stew

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Quick Fish Stew
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • Olive oil
  • 3 garlic cloves, finely sliced
  • 1 teaspoon fennel seeds
  • A pinch of dried chilli flakes, or 1 fresh red chilli, deseeded and finely chopped
  • 2 x 400g (14oz) tin plum tomatoes, drained and rinsed
  • 200ml (7oz) white wine
  • 400g (14oz) cod fillet, cut into large chunks
  • 700g (1lb 8oz) potatoes, peeled, quartered and boiled
  • 500g (1lb) mussels, scrubbed and de-bearded (see telegraph.co.uk/food for method)
  • ½ bunch parsley, leaves picked and roughly chopped

  • Method

  • 1
    Heat a good splash of oil in the Signature Cast Iron 30cm Shallow Casserole over a low to medium heat. Add the garlic; when it begins to look sticky but hasn?t yet coloured, add the fennel seeds and chilli. Fry for a minute, then pour in the tomatoes and season. Leave to bubble away for 5 minutes
  • 2
    Turn the heat up to medium and pour in the wine. Let it boil for a few minutes to cook off some of the alcohol, then turn the heat down to low to medium and add the cod pieces and potatoes, making sure they are mixed well within the sauce. 
  • 3
    As soon as the cod begins to turn opaque (about 1 minute), scatter the mussels on top, cover tightly with a lid and allow the mussels to steam for 2-3 minutes until all have opened. If there are any unopened mussels discard from the pan. Stir them through the rest of the stew and check the seasoning. Sprinkle with parsley and finish with a healthy drizzle of top-quality oil before serving with toast, salad or a pulse.