How To Make A Seafood Stew
David Jones, owner of the Manna from Devon Cookery School shows how to make a seafood stew. This stew showcases beautiful Mediterranean flavours, John Dory, mackerel and succulent squid.
- 500 g mixed skinned fish fillets
- 1 squid, cleaned and sliced
- 3 olive oil
- pinch soaked saffron
- 400 g chopped tinned tomatoes
- 2 onions, sliced
- 1 red pepper, chopped
- 1 carrot, sliced
- sea salt
- 2-3 tsp pernod
Step 1: Make the Sauce Base
Heat a pan over medium heat, add 3 tsp olive oil, add the sliced onion, chopped carrot and chopped red pepper and stir until slightly softened. Add 2-3 tsp of Pernod, a pinch of saffron and the 400g chopped tomatoes. Simmer for 15-20 minutes until liquid has reduced.
Step 2: Add the Fish
Once the sauce has reduced, season with salt, pepper and stir. Add your fish, nestle the fillets and squid into the sauce base. Add some seasoning to the top of the fish, cover pan and heat for another 6-7 minutes until the fish is cooked.
Step 3: Season and Serve
Check fish is opaque and breaks apart easily, add a sprinkling of fennel, a squeeze of lemon juice, serve with bread, a green salad and a glass of white wine.