What you'll need:
- 1 litre fish stock
- 1 kg mussels (de-bearded and scrubbed)
- 500ml double cream
- ¼ tsp curry powder
- Pinch of saffron
- 250g smoked fish (we like haddock) cut into 2cm cubes
- 200g salmon cut into 2cm cubes
- 4 carrots, cut into 1cm cubes and blanched
- 2 white potatoes, cut into 1cm cubes and blanched
- 1 leek, sliced
- 2 tbsp flatleaf parsley, chopped
- Salt and pepper
Time: 30 minutes
Bring the stock to the boil in a large saucepan, and add the mussels. Cook on a moderate heat for 4 minutes, so all the mussels open. Discard any that stay closed. Strain the stock into another pan, and set the mussels aside. You then want to pull the mussel shells apart, and discard the shell half which doesn’t have any meat in it.
Put the pan with the stock in it back onto the heat, and get it up to a steady simmer. Add the cream, saffron, and curry powder, and mix together for a minute or two. Then toss in the carrots, potatoes, leeks, and fish, and simmer for 3 minutes until tender.
Add the parsley and cooked mussels, and give it all a good stir. Season well with salt and pepper, then serve steaming hot with griddled bread. Divine!
This stew deserves to be paired with the rich, creamy and lush [Painted Wolf Roussanne 2014] (https://www.thewinegallery.com.au/wines/details/painted-wolf-roussanne-2014/). This wine is the absolute classic pairing for a hearty fish stew! Delicious!
There you have it -- a simple recipe for Fish Stew!
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