Spicy fish + mussel tomato stew

Name: Spicy fish + mussel tomato stew
Yield: 4 servings
Cuisine: British
Ingredients: 1 leek; 2 small shallots; 1 celery stalk; 3 cloves garlic, peeled; 2 tbsp olive oil; 1 knob butter; 1 tsp whole fennel seeds; 1/2 tsp chilli flakes; Optional: 2 tomatoes; 2 X 400g tinned tomatoes (I used tinned cherry tomatoes); 150 ml white wine; 1 stock cube; 700 g mussels, washed and debearded; 1 fillet white fish, such as hake or cod (about 250g); Optional: fresh parsley, to serve

Malou Herkes @malouherkes

London

This felt like a real pick-me-up on a sleepy Sunday. The chilli and fennel really make it so don't skip on it!

Malou Herkes @malouherkes

London

This felt like a real pick-me-up on a sleepy Sunday. The chilli and fennel really make it so don't skip on it!

Saved

Ingredients

4 servings

1leek
2small shallots
1celery stalk
3 clovesgarlic, peeled
2 tbspolive oil
1 knobbutter
1 tspwhole fennel seeds
1/2 tspchilli flakes
Optional: 2 tomatoes
2X 400g tinned tomatoes (I used tinned cherry tomatoes)
150 mlwhite wine
1stock cube
700 gmussels, washed and debearded
1fillet white fish, such as hake or cod (about 250g)
Optional: fresh parsley, to serve

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Steps

1

Finely slice the leek, onions, celery and garlic.
2

Heat the olive oil and butter in a large saucepan, add the leeks, shallots and celery and season with salt. Cook over a low heat until softened.
3

Stir in the garlic, fennel seeds and chilli flakes and cook for 2 minutes until smelling good.
4

Stir in the tomatoes if using. Soften for a few minutes.
5

Pour in the wine, turn up the heat and cook for a few mins, stirring often.
6

Add the tinned tomatoes, fill one of the empty cans with hot water and stir in the stock cube.
Tip into the pan.
7

Bring to the boil, season with salt and pepper, then simmer for 30 minutes or so until tasting fantastic. Meanwhile...
8

Sort through your mussels. Tap any open mussels and wait to see if they close. If they don't close, they may not be fresh enough to eat. Throw them away along with any cracked mussels. Wash the remaining mussels.
9

Cut the fish into small chunks. I had a delicious fillet of hake.
10

Once the tomato sauce is rich and delicious, add the fish and mussels, cover with a lid and cook over a high heat for 3-4 minutes until all the mussels have opened.
Discard any mussels that haven't opened.
11

Serve with chopped parsley and bread if you like. Sooo tasty!

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Cooksnaps

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Malou Herkes @malouherkes

on March 06, 2022 20:04

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/