Fish Stew
Medium
45mins
4
Dairy Free
Fish Stew
Rated 3.1 stars by 9 users
Servings
4
Cook Time
45 minutes
Ingredients
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3 tbsp olive oil
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1 onion, peeled and chopped
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3 sticks celery, chopped
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1 fennel bulb, chopped, fronds reserved for garnish
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5 cloves garlic, chopped
- 3 tbsp Gewürzhaus Fish Spice
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4 tomatoes, chopped
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400g potatoes, peeled and cut into 2cm square chunks
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2 Gewürzhaus Bay Leaves
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1L fish, vegetable or chicken stock
- Gewürzhaus Pyramid Flake Salt
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600g fish fillets, such as flathead or red mullet
- Gewürzhaus Black Peppercorns, freshly ground
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500g clams, pippies or similar
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Juice of 1 lemon
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¼ cup each fresh flat leaf parsley and dill, roughly chopped
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Crusty bread, butter and aioli, to serve
Directions
Prepare all ingredients as described.
Heat olive oil in a large saucepan and add the onions, celery and fennel with a good pinch of salt. Cook over medium heat for about 5 minutes, stirring often until softened. Add the garlic and Fish Spice and cook for another 5-8 minutes, until everything is very soft and the spice smells fragrant.
Add the bay leaves, chopped tomatoes and potatoes, stir, then pour in the stock. Bring to the boil, then reduce the heat and simmer for about 10-20 minutes or until the potatoes are cooked through.
Add the fish fillets and cook for about 5 minutes, then add the clams and cook for additional 5 minutes, or until the clams have fully opened.
Stir through the lemon juice and fresh herbs, breaking up the fish fillets gently, and season to taste.
To serve
Serve in bowls with a good dollop of aioli on top and plenty of crusty bread and butter on the side.
