There’s nothing “fishy” about David’s warm and welcoming Fish Stew, perfectly acompanied with some tasty Herb Toast. A fish dish to die for!
· 4 waxy potatoes, peeled
· 375ml fish stock
· 450g blue eye cod
· 250g clams
· Salt and pepper
· 1 bunch parsley
· 2 tbsp dill
· Sprig thyme
· 100ml extra virgin olive oil
· 1 onion, chopped
· 4 cloves garlic, chopped
· 1/2 head fennel
· pinch of saffron
· 5 tomatoes
· Dash of dry vermouth
Add a good amount of olive oil into a heavy-based pot and heat. Add the chopped onions, garlic and fennel and cook until tender and golden.
Add the saffron and cook 2 minutes until fragrant. Halve the tomatoes and squeeze out the seeds, chop roughly and add along with the thyme. Cook 5 minutes.
Add a dash of vermouth followed by the potatoes.
Pour in the stock, bring to the boil and simmer until the potatoes are tender.
Add the fish chunks, largest first, followed by the thinner pieces 2-3 minutes later. Simmer about 10 minutes. Add the clams 3 minutes from the end.
Add a pinch of salt if required and few turns of fresh black pepper.
Throw in plenty of chopped parsley, the thyme and dill and a dash of olive oil.
While making this, soften some butter and put a small amount a bowl and mix with a desired amount of minced garlic with a fork. Spread over a piece of crusted bread and wrap in a piece of foil. Place in the over for 10-15 minutes on 180! Serve hot with the stew!