Ingredients
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1 tbsp Olive Oil
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1 Onion
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1 Carrots
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1 Celery
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2 Garlic
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9 oz (250 g) Sweet Potato
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14 fl oz/1¾ cups (420 ml) hot Fish Stock
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7 oz (200 g) Tomatoes
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a pinch of dried Chilli Flakes
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a pinch of Saffron
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1 Bay Leaf
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strip of Orange Zest
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7 oz (200 g) thick Cod
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7 oz (200 g) frozen shelled raw king Prawns
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a dash of Lemon Juice
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a handful of Parsley
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Salt
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freshly ground Black Pepper
Directions
The saffron in this fish stew recipe is optional, as not all supermarkets stock it, but if you can find it, it’s totally worth adding as it gives the stew a lovely subtle flavour and rich golden colour.
Steps
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1
Done
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Heat the oil in a large saucepan set over a low–medium heat, add the onion, carrot, celery and garlic and cook, stirring occasionally, for 5 minutes. Add the cubed sweet potatoes and cook for 3 minutes. |
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2
Done
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Add the hot stock, tomatoes, chilli flakes, saffron (if using), bay leaf and orange zest strip. Bring to the boil, then reduce the heat and simmer gently for 10 minutes. |
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3
Done
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Add the fish and simmer for 5 minutes, then stir in the prawns (shrimp) and cook for another 3 minutes or so until they turn pink. The vegetables should be tender and the cod should be opaque and thoroughly cooked. |
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4
Done
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Add a little lemon or orange juice and some salt and pepper to taste. Remove the bay leaf and stir in the chopped herbs. Ladle into two shallow bowls to serve. |
