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    Fisherman’s stew

    Fisherman’s stew recipe

    Scoop up the sauce with loads of crusty bread – a meal in itself.

    TO DRINK: Bellingham Fair Maiden contains six grape varieties, with the emphasis on chenin. It is a gorgeous combination of white wine flavours (spice, fruit and herbs) that will stand up to this dish’s intricate flavours.

    Print Recipe

    Fisherman’s stew

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 30ml (2 tbsp) olive oil
    • 2 onions, chopped
    • 2 garlic cloves, crushed
    • 1 red chilli, seeded and chopped
    • a pinch of saffron threads
    • sea salt and freshly ground black pepper, to taste
    • 2 x 400g tins chopped tomatoes
    • 15ml (1 tbsp) tomato paste
    • 180ml (¾ cup) white wine
    • 400g baby potatoes, halved
    • 350g mixed, cleaned shellfish (such as mussels and prawns)
    • 700g fish fillets
    • a large bunch of fresh flat-leaf parsley, finely chopped

    Instructions

    1

    Heat the olive oil in a large pan. Add the onions, garlic, chilli, saffron and seasoning and sauté over a gentle heat for 10 minutes.

    2

    Add the tomatoes, tomato paste, wine and potatoes. Bring to the boil then simmer to reduce some of the liquid, about 5 minutes.

    3

    Add the shellfish and then carefully lay the fish fillets on top. Cover with a lid and simmer for a further 10 minutes.

    4

    Just before serving add lots of parsley and stir the seafood through the sauce.

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