Simon George, head chef at The Alverton in Truro, shares his recipe for catch-of-the-day stew
www.thealverton.co.uk
Serves 1
- Vegetable oil 50ml
- White onion 1 small, finely diced
- Celery 2 sticks plus ½ bulb, finely diced
- Garlic 2 cloves, finely diced
- Cherry tomatoes 10, quartered
- Tomato puree 1 tsp
- White wine 250ml
- Fish stock 500ml
- Fish fillet of your choice, approx 100g
- King prawns 2
- Scallop 1
- Lemon 1
- Mussels 3
- Samphire 20g
- Aioli 1 tbsp
- Heat the oil in a saucepan over a medium heat. Put the onion and celery in the pan and brown for 10 minutes, stirring gently.
- Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
- Pour in the wine and reduce by half. Add the fish stock and reduce by another half. Add the mussels and samphire, simmer until the mussels are cooked.
- In a hot oiled frying pan, place the fillet skin-side down. When the skin has crisped, turn over the fillet. Add the king prawns and scallop, squeeze the lemon over and season to taste.
- To serve: ladle the stew into a bowl and place the fillet on top. Add the scallop and king prawns, then spoon on the aïoli.
You will need
- Vegetable oil 50ml
- White onion 1 small, finely diced
- Celery 2 sticks plus ½ bulb, finely diced
- Garlic 2 cloves, finely diced
- Cherry tomatoes 10, quartered
- Tomato puree 1 tsp
- White wine 250ml
- Fish stock 500ml
- Fish fillet of your choice, approx 100g
- King prawns 2
- Scallop 1
- Lemon 1
- Mussels 3
- Samphire 20g
- Aioli 1 tbsp
Method
- Heat the oil in a saucepan over a medium heat. Put the onion and celery in the pan and brown for 10 minutes, stirring gently.
- Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
- Pour in the wine and reduce by half. Add the fish stock and reduce by another half. Add the mussels and samphire, simmer until the mussels are cooked.
- In a hot oiled frying pan, place the fillet skin-side down. When the skin has crisped, turn over the fillet. Add the king prawns and scallop, squeeze the lemon over and season to taste.
- To serve: ladle the stew into a bowl and place the fillet on top. Add the scallop and king prawns, then spoon on the aïoli.
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