Easy Fish Stew
Recipe by No To Nanny, my long time posting pal on the Daily Telegraph website & on the Not The Telegraph Letters blog
Ingredients
50 grams butter
2 tbsp cornflour
1¾ pints (1 litre) fish stock
½ lb (500 gram) peeled, diced potatoes (reds or waxy)
1 large onion chopped fine
2 tbsp thick cream
450 grams firm white fish such as cod, huss or monkfish, filleted and skinned
200 grams scallops
200 grams peeled king prawns
200 grams cooked mussels out of the shell (optional)
1 tin lobster bisque (if you prefer a thick soup)
Method
1. Melt the butter in a large saucepan on a medium to hot hob. Add the cornflour and stir to a paste.
2. Gradually add the fish stock, stirring all the time, until you have all the liquid in the pan with no lumps.
3. Add the potatoes and onions, stir well and bring it to the boil; turn down the heat to a gentle simmer and leave it for 10 – 15 minutes.
4. Add the cream, fish, scallops, prawns and mussels, stir well and cook for a further 5 minutes.
5. If you want a good thick soup instead of a stew, add a tin of lobster bisque
Cooks Notes: If you cover it in mash, cheese and breadcrumbs, it makes a grand fish pie.
I use this as the base, leave out the potatoes and lobster bisque and cover with mash et al, as identified if you want a pie.
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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