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Pink ling, mussel and prawn stew with sourdough

Name: Pink ling, mussel and prawn stew with sourdough
Yield: 4
Ingredients: 12 green prawns, peeled (tails intact), deveined, heads and shells and meat reserved separately; 750ml fish stock; 60ml red wine vinegar; 20.00 ml caster sugar; 50.00 ml extra virgin olive oil, plus extra to serve; 30g unsalted butter, chopped; 5 garlic cloves, finely chopped, plus 1 extra halved clove; 1/2 onion, finely chopped; 1 celery stalk, chopped; 1 green capsicum, seeds removed, finely chopped; 100ml white wine; 400g can chopped tomatoes; 1/2 tsp dried chilli flakes; 1 tsp dried oregano; 250g skinless ling fillet fish, pin-boned, cut into 4cm pieces; 20 pot-ready mussels; 2 squid tubes, cleaned, thinly sliced; 1/2 loosely packed cup flat-leaf parsley leaves, chopped; 6 slices sourdough bread

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https://healthimprovements.info/recipes/pink-ling-mussel-prawn-stew-sourdough/t5weagtw — Pink ling, mussel and prawn stew with sourdough

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by Rick Stein

Chef, author, TV presenter

Dec 14, 2018

Flavours of the sea are the star of the show in this hearty stew.

12 green prawns, peeled (tails intact), deveined, heads and shells and meat reserved separately
3 cups (750ml) fish stock
1/4 cup (60ml) red wine vinegar
1 tbs caster sugar
2 1/2 tbs extra virgin olive oil, plus extra to serve
30g unsalted butter, chopped
5 garlic cloves, finely chopped, plus 1 extra halved clove
1/2 onion, finely chopped
1 celery stalk, chopped
1 green capsicum, seeds removed, finely chopped
100ml white wine
400g can chopped tomatoes
1/2 tsp dried chilli flakes
1 tsp dried oregano
250g skinless ling fillet fish, pin-boned, cut into 4cm pieces
20 pot-ready mussels
2 squid tubes, cleaned, thinly sliced
1/2 loosely packed cup flat-leaf parsley leaves, chopped
6 slices sourdough bread

Method

1.

Place prawn heads and shells and fish stock in a saucepan over high heat and bring to the boil. Reduce to a gentle simmer and cook, partially covered, for 20 minutes to infuse. Set aside.
2.

Meanwhile, combine vinegar and sugar in a small saucepan over high heat and bring to the boil. Cook, stirring occasionally, for 4 minutes or until reduced to 2 tsp, then set aside.
3.

Heat 1 1/2 tbs oil and butter in a large saucepan over medium-high heat. Add garlic, onion, celery and capsicum, and cook, stirring occasionally, for 6-8 minutes or until softened. Add wine, tomatoes, chilli, vinegar reduction, 1 tsp salt flakes and a pinch of freshly ground black pepper. Strain prawn mixture into tomato mixture, discarding heads and shells. Bring to a simmer and cook, stirring occasionally, for 25 minutes, then stir through oregano and simmer for a further 5 minutes for flavours to develop. Add prawn meat, ling, mussels and squid, cover and simmer for 5 minutes or until seafood is just cooked through. Discard any mussels that remain closed and stir through parsley.
4.

Meanwhile, toast sourdough and rub with the cut side of the extra garlic while hot, then drizzle with remaining 1 tbs oil.
5.

Divide the stew among serving bowls and drizzle with the extra oil. Serve with the sourdough.