Fish Stew

Us Swans are massive fish lovers.  I could easily eat fish every day but Chris hates it, so I never bother buying it.  Because of this, I have to get my fish fix elsewhere.  So this afternoon I invited Jennie round to cook up this beast of a stew.  It’s a bit of a signature Hungry Swan dish; we’ve messed around with the recipe and have decided it’s about time you all had a go at making it too.  I’m not gonna lie, you need to be on it with the timer as this stew is in and out the oven a lot but the final product is just heavenly.

This should serve 4 people… However we have been known to eat the entire thing between the two of us. And when I say ‘have been known’ what I MOSTLY mean is, this is what we do. Sorry, not sorry.

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(couldn’t squeeze all the ingredients very well into one photo but you get the idea..)

You will need:

A large knob of butter

2 medium onions or one huge onion

A heaped tablespoon of plain flour

300ml fish stock

120ml white wine

120ml full milk or cream (cream is better)

50g parmesan, grated

250g salmon fillet, skinned and cubed

250g smoked haddock, skinned and cubed

150g scallops

150g raw, peeled prawns (or leave the scallops and just use 300g prawns)

4 medium tomatoes, chopped into small chunks

Small bunch of dill

What to do:

1. Melt a large knob of butter in a saucepan and add the chopped onion, cook for 10m or so until the onion is softy soft, but stir frequently so it doesn’t catch on the pan

2. Add the flour, stir for about a minute to cook the flour and then add the fish stock, cream and wine.  FYI – if you measure out the cream and wine before hand and keep it in a measuring jug together for ages it curdles.  Don’t do this please.

3. Stir as it comes to the boil to avoid lumps        IMG_3620

4. Put the saucepan in the oven at 140ºC/Gas mark 1 for 10 minutes, then add the parmesan and some black pepper

5. While that’s in the oven, put your cubes of salmon and smoked haddock in a single layer in an ovenproof dish. When your sauce has been cooking for 10m pour it over the fish, cover the dish with foil (no burning), increase the oven temperature to 180º/Gas mark 4 and cook your fish for 15m IMG_3619IMG_3623

6. Add the raw prawns and scallops and cook for another 15m IMG_3625

7. Cut the tomatoes into strips, when the fish is cooked add the tomatoes and dill and then put back in the oven for about 5m               IMG_3628                                                                   (just take a moment to admire my awesome new chopping board, isn’t it awesome!?)

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8. Eat with rice or crusty bread or garlic bread or all 3.

9. Have seconds – compulsory.

Super perfect for a cosy night in, especially with Season 1 of Black Books, which happens to be exactly what we’re doing right now.  Just make sure you have extra garlic bread to soak up all the delicious liquor… IMG_3640 IMG_3641

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