The freshest catch summer fish stew - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The freshest catch summer fish stew By You Magazine - August 22, 2021 Any fish or seafood can be added to this simple white wine and tomato-based stew. You could try salmon and prawns instead. Nassima Rothacker SERVES 4 TAKES 40 MINUTES 1⁄2 tsp fennel seeds 1 tbsp olive oil 1 tbsp unsalted butter 1 onion, diced 3 garlic cloves, crushed 1 1⁄2 tsp sweet smoked paprika 150ml dry white wine 200g cherry tomatoes, quartered 300ml fresh fish stock 4 x 120g skinless cod or hake fillets (or any other firm white fish) 100g mussels, cleaned and any open shells discarded handful chopped flat-leaf parsley Crusty bread and lemon wedges, to serve Heat a large sauté pan or shallow casserole over a medium heat. Add the fennel seeds and toast for a minute or so until fragrant. Tip out of the pan and crush in a mortar and pestle until roughly ground. Return the pan to medium heat and add the oil, butter, onion and garlic with a big pinch of salt. Fry, stirring regularly, until starting to turn golden and caramelised, about 8 minutes. Add the crushed fennel seeds and paprika then fry for a minute more. Tip in the wine and bubble until almost completely reduced, then add the tomatoes and fish stock and bring to a simmer. Cook gently for 10 minutes or until the tomatoes have broken down. Nestle the cod and mussels into the pan, cover with a lid and simmer for 6-8 minutes or until all the seafood is cooked through. Allow to stand off the heat for a couple of minutes before scattering with chopped parsley and serving with crusty bread and lemon wedges. TIP It’s worth buying a good-quality fish stock for this stew. Most major supermarkets sell fresh stock. Food styling: Katy McClelland. Styling: Lydia Brun. Tiles, diespeker.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved