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Catch-of-the-day stew

This gorgeous fish stew is swimming with mussels, prawns and scallops
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The Alverton, Truro

Simon George, head chef at The Alverton in Truro, shares his recipe for catch-of-the-day stew

www.thealverton.co.uk

Serves    1

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  • You will need
  • Method
  • 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
  1. 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.
  2. Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
  3. 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.
  4. 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.
  5. 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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'Add chilli and smoked paprika for a little heat,' says Simon

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