I served the fatayer from my last post with this fish stew and having vaguely referenced bouillabaisse recipes, I made my own version of the spicy “rouille” it is normally served with. Ever the over ambitious I even decided to make my own harissa which is an ingredient in the “rouille”. This comes with a serious health warning, I saw a recipe that told you to cut up dried whole chillies which I WOULD NOT RECOMMEND. Just buy chopped dried chillies unless you want to end up breathing in chilli dust and nearly choking to death as your lungs burn. Even wrapping my scarf over my face like a kitchen ninja didn’t help.
The fish stew became a bit of an exercise in how many herbs I could throw in a pot, to which the answer was: lots. If you wanted to simplify it I’d say the parsley is the priority, followed by the bay leaf, then the thyme and the fennel last. You could use any white fish instead of the tilapia like cod or pollock, and any smoked fillet instead of the smoked haddock.
fish stew serves 4 generously
for the stew
- 2 tbsp olive oil
- 4 anchovies
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 tins tomatoes
- bunch of parsley finely chopped
- a few sprigs of thyme
- a handful of fennel fronds
- a few strands of saffron
- a bay leaf
- 1 satsuma or clementine
- 1 fillet haddock
- 2 fillets of tilapia
- 1 fillet smoked haddock
- 1 fillet of salmon
- a handful of prawns
- salt to taste
- 2 tsp harissa (see recipe below, or use a pre-made paste)
- 1 tbsp yoghurt
- 1 tbsp cream cheese
- 1 bunch coriander finely chopped
- 50g dried CHOPPED chillies
- 4 garlic cloves
- 1 1/2 tbsp wholle coriander seeds
- 1 1/2 tbsp whole cumin seeds
- 1 1/2 tbsp whole caraway seeds
- 3 sprigs of fresh mint
- 50ml olive oil
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