Ingredients
Serves 4
4 cloves garlic, finely chopped
6 anchovy fillets from a tin
2 red chillis, finely chopped
2 bay leaves
Zest of ½ an orange
2 bay leaves
1 glass white wine
2 cans chopped tomatoes
500ml vegetable stock
1.5kg assorted fish (plus some mussels or clams - about a handful per person)
1 bunch chopped parsley
This broth can be used as a sauce for pasta on its own. Don't add the stock and simple simmer the sauce until rich and thick. You could always throw in some capers, or indeed clams or mussels to serve with the pasta.
Aromatic Fish Stew
This stew is so easy to make and full of deep aromatic flavours. Use whatever combination of fish you can buy. A mixture of white fish and shellfish works well.We served it in bowls with rough hunks of soda bread to mop up all the delicious sauce.
Recipe
Cook the anchovies, chilli and garlic slowly in a tablespoon of the oil from the anchovy tin, add the bay leaves and orange zest and cook for a few minuntes, allowing the flavours to develop.
Add the white wine and let the alcohol bubble off for a few mins. Now add the chopped tomatoes and stock and simmer for about 30mins until all the flavours have melded, carefully add your fish into the sauce and simmer until the fish turns opaque (about 5 minutes, if that), add the clams and mussels, cover the pan and cook until they open (a further 5 minutes). Sprinkle with parsley and serve.
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