Fish and Shellfish Recipes - Aromatic Fish Stew Recipe

Ingredients

• 25g/1oz/2 tbsp butter

• 1 large onion, chopped

• 20ml/4 tsp plain (all purpose) flour

• 400ml/14fl oz/1 2/3 cups light fish stock

• 150ml/2/3 cup white wine

• 2.5cm/1 in piece fresh root ginger, peeled and finely chopped

• 2 lemon grass stalks, trimmed and finely chopped

• 450g/1lb new potatoes, scrubbed and halved if necessary

• 450g/1lb white fish fillets

• 275g/10oz small broccoli florets

• 150ml/2/3 cup double (heavy) cream

• 175g/6oz large, cooked, peeled prawns (shrimp)

• 60ml/4 tbsp chopped fresh garlic chives

• salt and ground black pepper

• crusty bread, to serve

Serves 4

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Method:

1. Melt the butter in a large pan. Add the onions and cook for 3-4 minutes. Stir in the flour and cook for 1 minute.

2. Stir in the fish stock, white wine, ginger; lemon grass and new potatoes. Season with salt and pepper and bring to the boil. Cover and cook for 15 minutes, or until the potatoes are almost tender.

3. Remove the skin from the fish fillets and cut the fillets into large chunks. Add the chunks of fish to the pan with the broccoli and cream. Stir gently.

4. Simmer gently for 4 minutes, taking care not to break up the fish, then add the prawns and heat through in the sauce.

5. Adjust the seasoning and sprinkle in the chives. Serve in heated bowls with plenty of crusty bread.

Note: Lemon grass and ginger give this delicate stew of fish. prawns, new potatoes and broccoli an appetizing aromatic flavor.