Salmon

Fisherman's stew

Name: Fisherman's stew recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 4 eschalots, thinly sliced; 4 garlic cloves, crushed; 2 medium fennel bulbs, trimmed, cut into thick wedges; 2 vine-ripened tomatoes, chopped; 2 tsp toasted fennel seeds; 1 pinch saffron; 2 tbs each finely chopped dill, flat-leaf parsley & chervil, plus extra dill to serve; 2 cups (500ml) good-quality fish stock; 2 x 400g jars bolognese sauce; 600g clams, purged; 700g large squid hoods, cleaned, cut into thick rings; 1kg skinless blue eye trevalla or salmon, pin boned, cut into 5cm pieces; 12 scallops, roe removed; 12 large green king prawns, peeled, deveined, tails intact

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by Dominic Smith

Jun 03, 2021

This fisherman's stew is slow cooked to perfection.

2 tbs extra virgin olive oil
4 eschalots, thinly sliced
4 garlic cloves, crushed
2 medium fennel bulbs, trimmed, cut into thick wedges
2 vine-ripened tomatoes, chopped
2 tsp toasted fennel seeds
1 pinch saffron
2 tbs each finely chopped dill, flat-leaf parsley & chervil, plus extra dill to serve
2 cups (500ml) good-quality fish stock
2 x 400g jars bolognese sauce
600g clams, purged
700g large squid hoods, cleaned, cut into thick rings
1kg skinless blue eye trevalla or salmon, pin boned, cut into 5cm pieces
12 scallops, roe removed
12 large green king prawns, peeled, deveined, tails intact

Method

1.

If cooking in oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with lid over medium-high heat.
2.

If using a slow cooker, select ‘saute/ sear’ and preheat. Add oil, eschalot, garlic, fennel, tomato, fennel seeds, saffron and herbs. Cook, stirring, for 4-5 minutes until vegetables have softened. Stir in the stock and sauce.
3.

If cooking in the oven, bring to the boil. Add clams and squid. Season and stir gently to combine. Cover with a lid and braise in oven for 1 hour 30 minutes-2 hours until squid is very tender. Remove from oven and place over medium-high heat. Bring to a simmer and reduce for 6-8 minutes or until slightly thickened.
4.

If using a slow cooker, add clams and squid. Season and stir gently to combine. Cover with the lid, select ‘slow cook’ and set the timer to 6 hours. Remove the lid, select saute/sear, and reduce sauce until slightly thickened.
5.

Season, add fish, scallops and prawns and stir gently to combine. Cook for 5-6 minutes until fish is just cooked. Season and scatter with extra dill to serve.