Fisherman’s stew
Method
(Recipe by Anna Gare)
Heat olive oil and butter in a large pot.
Add onion, fennel and potatoes and fry over gentle heat, stirring occasionally for 10 to 15 minutes until vegetables soften a little.
Add garlic, spices, herbs and tomatoes and continue to fry for a further 5 minutes.
Add wine, increase heat to high and cook for further 2 minutes.
Add stock, bring to boil then reduce heat and continue to cook for 10 minutes or until potatoes are just tender.
Add the lobster segments and cook for 5 minutes, then add the mullet, followed by the bream.
Simmer over gentle heat for another 5 minutes or until just cooked through.
To serve
Serve with a scatter of fresh parsley or some parsley oil with garlic and lemon rind.
It is delicious with grilled bread.
Handy Tips
This is a delicious simple seafood stew that really celebrates our fresh and local sustainable seafood. This dish is often made with the catch of the day or what's in season at your local fishmonger.
If you are feeding a crowd and looking for a more economical seafood dish, you can replace the rock lobster with mussels. Equally as delicious, just add them in the last 5 minutes of cooking time.
