Skill level: Easy peasy
This traditional French fish stew is a real winter warmer - and it only takes 15 minutes to cook. Perfect!
- 900g (2lbs) mixed white fish fillets, fresh or defrosted, skinned and cubed (eg monkfish, huss, conger eel, red mullet, cod, haddock)
- 170g (6oz) peeled prawns
- 2tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 2 x 400g can chopped tomatoes
- 600ml (1 pint) fish or vegetable stock
- 1 large bayleaf
- Salt and black pepper
- 1-2 drops Tabasco sauce
- 1 bouquet garni
- Pinch of saffron strands
- Fresh chopped parsley, to garnish
You can chop and change the fish you use for this stew, depending on what's fresh and available at your supermarket or fishmonger's.
- Heat the oil and sauté the onion and garlic until soft.
- Stir in the tomatoes, stock, bayleaf, seasoning, Tabasco, bouquet garni and saffron. Bring to the boil and simmer for 10 minutes.
- Add the cubes of firm fish - such as monkfish, huss and conger eel - and simmer for 2-3 mins.
- Add the more delicate fish - mullet, cod and haddock - and simmer for a further 5 mins.
- Stir in the prawns and cook for another 2 mins. Remove the bouquet garni and the bayleaf.
- Sprinkle with parsley and serve with French bread, a continental salad and garlic mayonnaise.