fish stew

As I’ve been com­pelled to email this very good bouil­l­abaisse-like recipe from Ondi to myself a num­ber of times over the past cou­ple of years, it seems more con­ve­nient and socia­ble to put to put it on the blog.  Here goes.

  • An onion.

Fry in olive oil.  Add:

  • Cumin seed
  • Corian­der seed
  • Sev­er­al sprigs of thyme
  • 2 bay leaves
  • Fen­nel seed
  • Sev­er­al cloves gar­lic (pressed or fine­ly chopped)
  • Saf­fron
  • Sea salt to taste
  • Pern­od.

When onions are gold­en add:

  • 1 can of San Marzano DOP toma­toes (can be chopped before­hand, and can sub­sti­tute fresh Roma toma­toes if suf­fi­cient­ly good ones are avail­able)

Cook down for a good 20 min­utes.  Then add:

  • Chick­en broth or fish stock till the base is as thick or thin as you like.
  • When that’s cooked about 20 min­utes, add assort­ed seafood.  Typ­i­cal­ly:
  • Monk­fish
  • Salmon, in chunks cut from a steak is eas­i­est
  • Spot prawns
  • Clams
  • Mus­sels

I use the prawn shells and heads to make the stock.

For extra joy, I also add sea scal­lops at the end, which I’ve seared in but­ter and flamed with Pern­od.

This should be served with a crusty bread.

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2 Responses to fish stew

  1. Mary Branscombe says:

    Saf­fron: soak in the pern­od to release aro­mat­ics first? I usu­al­ly put the saf­fron in stock or wine to dis­perse flavour...

  2. Christian Colando says:

    It always starts with an onion...

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