How to make fish stew

To create a flavoursome stew, start off using aromatic ingredients like orange and bay for the base, then add tomatoes and fish stock before finally adding the fish and / or shellfish.

Firm white fish make a great addition to a stew as it holds its shape better than a more delicate fish - like flat fish for example.

Check the Good Fish Guide for sustainable green-rated options.

We used hake and mussels in this recipe but you could use Icelandic cod, haddock, or organic prawns.

While the mussels are optional, we'd really recommend adding a handful of shellfish to a stew a couple of minutes before serving.

Ingredients (serves 4):

• 1 tsp oil
• 2 anchovy fillets
• A couple of strips of orange peel
• 2 bay leaves
• 4 cloves of garlic
• 1 glass of white wine
• 1 tin chopped tomatoes
• 1 small fennel bulb, finely sliced
• 500ml fish stock – try making your own fish stock
• 400g skinless fish fillets, chopped into 2cm pieces
• 2 handfuls of mussels (optional)
• Chives

Method:

1. Heat the oil in a large pan
2. Add the anchovy fillets, orange peel, bay, thyme and cook on a medium heat until the anchovy has dissolved
3. Bruise 4 cloves of garlic and add to the pan, along with the white wine, and deglaze the pan for a few minutes
4. Add the tin of tomatoes and the fish stock and bring to a boil
5. Turn the heat down to a low simmer and cook uncovered for 20 mins, adding more stock if needed to stop it from catching
6. Once the tomatoes have disintegrated and the sauce has thickened, add the fennel and the fish, cover and cook for two minutes
7. Add the mussels, cover with a lid and cook for 90 seconds
8. Serve in bowl, sprinkle with chives and serve with crusty bread

Learn how to make fish stock here.