Cornish Fish Stew Recipe
Servings: 4
Ingredients
- 3 lb Fish bones, (3 to 4) Celery stalk
- 1 slc Ginger, (optional)
- 2 Tbsp. Extra virgin olive oil, (2 to 3)
- 1 x Onion, peeled and minced
- 2 x Leeks, trimmed and sliced
- 2 x Celery stalks, trimmed and sliced
- 4 x Potatoes, peeled and diced
- 2 x Red mullet, scaled and cleaned
- 4 sm John Dory, cleaned and trimmed of the fins
- 1 x Gurnard, cleaned and trimmed (1 to 2) of the fins and spines
- 1 lb Pollock or possibly ling, skinned and diced
- 1 x Squid, cleaned and cut into rings (optional) Parsley Mint Tarragon Coriander leaves Spring onions Salt Pepper
Directions
- Heat the extra virgin olive oil in a large saucepan and fry the vegetables till translucent/soft. Pour on about 1 pint of fish stock and cook till the vegetables are tender.
- Pour in about 2 pints more stock and bring to the boil. At this point add in the fish, herbs and seasoning, bring back to simmering point, and cook for 5-8 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 742g | |
| Recipe makes 4 servings | |
| Calories 844 | |
| Calories from Fat 240 | 28% |
| Total Fat 26.81g | 34% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 1522mg | 63% |
| Potassium 2467mg | 70% |
| Total Carbs 33.61g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.39g | 2% |
| Protein 116.0g | 186% |
