Fish stew with fillets of hake and gurnard
by Luke Holder

Ingredients

Store Cupboard

  • 3kg gurnard bones and head
  • 3kg hake bones and head
  • 4 tbsp of tomato purée
  • 400g of canned plum tomatoes
  • salt
  • pepper

Fruit & Vegetables

  • 4 carrots, diced
  • 4 onions, diced
  • 2 garlic cloves
  • 4 celery sticks, diced
  • 2 leeks, diced
  • 1000g of new potatoes, peeled
  • 1/2 lime, juiced

Salad & Fresh Herbs

  • 2 bay leaves
  • 1 bunch of tarragon
  • 3 tbsp of fresh tarragon, chopped

Spices & Dried Herbs

  • 2 bulbs of fennel, diced
  • 1 tbsp of fennel seeds
  • 2 star anise
  • 6 pinches of saffron
  • 2 pinches of saffron
  • 3 tbsp of fresh coriander, finely chopped

Oils & Vinegars

  • 3 tbsp of olive oil
  • 1000ml of olive oil
  • 1 dash of saffron vinegar

Beverages

  • 500ml of water

Fish & Shellfish

  • 6 hake fillets
  • 6 gurnard fillets