How to make Fish Stew

Clean mussels (done by another person)

Chop the white parts of 2 leeks finely

Chop 2 fennel bulbs finely using a mandolin

Seed and roughly chop 4 medium-sized tomatoes

Peel and chop 4 medium-sized potatoes into 3 to 4 cm pieces

Heat a large pan and add a generous amount of olive oil

Add 4 anchovy fillets to the hot oil and let them dissolve

Add the chopped leeks, fennel, and 2 bulbs of grated garlic to the pan

Pour in a glass of white wine and let it evaporate

Once the alcohol has steamed off and the vegetables are soft, add the chopped tomatoes and potatoes

Add 1 teaspoon of cayenne pepper, 2 teaspoons of paprika, and 2 tablespoons of tomato puree

Pour in 750 mL of fish stock and stir to combine

Bring the mixture to a boil, then reduce to a simmer for 10 to 15 minutes

Check that the potatoes are cooked before adding the fish

Add 700 g of mixed fish (prawns, scallops, mussels, and white fish) to the pot

Cover the pot and let it simmer for a couple more minutes until the fish is cooked

Serve the stew and finish with a sprinkle of freshly chopped parsley

Equipment Needed

Spice Level: