> Recipes > Fish stew

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

Cornish salt pollock, squid and mussel stew

PT4H

Why not try?

1
To cure the pollock, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour
  • 4 pollock fillets
  • 2 tbsp of sea salt
2
To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes
  • 1000g of frozen prawns in their shells
3
Chop the onion, carrots and tomatoes, then halve the garlic cloves
  • 1 onion
  • 2 carrots
  • 4 tomatoes
  • 6 garlic cloves
4
Finely grate the zest from the orange
  • 1 orange, juiced and zested
5
Heat a large non-reactive saucepan until hot, add the vegetables, garlic, zest and olive oil and fry gently for 2-3 minutes, or until golden brown
6
Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour
7
Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil
  • salt
8
Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-cold water. Cook the potato and butternut squash in turn until tender, then remove, drain and cut into 1cm cubes. Set aside
  • 1 leek
  • 110g of potato
  • 110g of butternut squash
9
Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter
  • 500g of live mussels
10
Once the pollock has chilled, remove from the fridge and rinse off the salt. Pat the fish dry with kitchen paper and set aside
11
Strain the stock through a sieve; reserve the liquid and discard the solids. Heat the stock in a saucepan until boiling. Reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
12
To make the saffron sauce, chop the tomatoes and put them in a saucepan with 200ml of the reduced shellfish stock, the fish stock, tarragon sprig and a pinch of saffron
  • 2 tomatoes
  • 375ml of fish stock
  • 1 sprig of fresh tarragon
  • 1 pinch of saffron
13
Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
14
Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil
15
To cook the fish, heat the olive oil in a non-stick frying pan over a high heat
  • 3 tbsp of olive oil
16
Place the pollock in the pan and cook for 3-4 minutes, or until the fish is a light golden brown, then turn the fish over, add the squid and continue frying for 1 minute
  • 2 medium squid, cleaned and sliced into rings
17
Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic
  • 1 sprig of thyme
  • 2 garlic cloves
18
Remove from the heat and season to taste with salt and freshly ground black pepper
  • salt
  • black pepper
19
Add the mussels to the sauce, cover and cook for 1-2 minutes or until the mussels have opened (and discard any mussels that do not open). Stir in the butter then season to taste with salt and freshly ground black pepper and add the chopped tarragon and chervil. Set aside
  • 50g of unsalted butter
  • salt
  • black pepper
  • 3 tbsp of fresh tarragon, finely chopped
  • 3 tbsp of chervil, finely chopped
20
Divide the vegetables between the serving bowls and spoon in the mussels and sauce
21
Top with the pollock and squid and finish with a drizzle of extra virgin olive oil
  • 4 tbsp of extra virgin olive oil

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Cornish salt pollock, squid and mussel stew

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...