Recipe: Fish Stew
Tobie Puttock’s Fish Stew
2 handfuls of clams, washed in cold water
2 handfuls of mussels, beards removed and outer shell cleaned
1 medium squid, scored and sliced into random shapes
About 200g blue eye, snapper or monkfish. Skin removed and cut into 2cm cubes
8 scampi or king prawns, split horizontally and intestines removed
2 cloves garlic, peeled and finely sliced
2 handfuls of freshly picked flat leaf parsley, washed and air-dried
3 anchovy fillets
1 red chilli, finely sliced
Extra virgin olive oil
1/2 glass chardonnay or other white wine
Plunge the tomatoes into boiling salted water for about thirty seconds, then remove them from the water and refresh in cold water. Remove the skin and the seeds with your fingers and reserve the flesh.
Heat the garlic, anchovy and the chilli with a little olive oil over a medium heat in a pot large enough to comfortably hold all the ingredients.
Once the garlic has softened add the fish, clams, mussels, and scampi and sauté over a high heat while stirring for a minute or so before adding the tomato, stir the tomato through and then add the squid followed by the wine. Place a lid on the pot, after a minute have a look into the pot, as the clams and mussels open remove them using tongs and place them into a bowl to the side, as the squid becomes white also remove it to the bowl. By this stage all of the seafood should be cooked, the tomato should have broken down and there should be a nice broth as a result of the seafood.
Place the clams, mussels and squid back into the pot, add the parsley and a little splash of extra virgin olive oil and serve immediately by itself or with some grilled bread.
Photo: Tobie Puttock Instagram