This time of year when it’s cold and miserable out, there’s nothing quite as nice as a good fish stew made with the freshest ingredients you can find. That’s exactly what I did last night with turbot and sole that had been caught earlier in the morning.
This recipe was my attempt at a delicious fish stew my wife, Caroline and I had on a short break to Normandy. I am happy to say it was a complete success.
I love turbot and sole and prefer not to cut them up when making a stew. Instead I leave the fillets whole. Cutting into the fresh fish fillets smothered in the creamy cider sauce just plain gets it.
We served the stew with garlic bread. You can’t go wrong with garlic bread!
- 1 large turbot - filleted - keep the bones
- 400g lemon sole fillets - skinned
- 300ml double cream
- 4 tablespoons chopped parsley
- 2 bay leaves
- 1 tablespoons herb de provence
- 300g small button mushrooms
- 1 large leek - white part only - sliced thinly
- 1 onion - finely chopped
- 2 cloves garlic - smashed and chopped
- 2 tablespoons butter
- 500ml cider
- 20 medium sized prawns
- 20 mussels or clams
- Pour the cider into a large pot and place the turbon bones in it. Add about 200ml water and simmer for 20 minutes.
- Meanwhile, scrub your mussels and pull out the beards. Then devein the prawns.
- Place the mussels in the cider /fish stock and cover the pot. Steam them until the mussels open. Throw away any mussels that don't open.
- Take the steamed mussels out of the stock and remove the meat. Set aside.
- Now strain the fish stock into a large bowl and throw away the fish bones.
- Wipe your pot clean and throw the butter in.
- Melt the butter over low heat and add the sliced leeks and chopped onion.
- When the onion and leeks become soft, add the mushrooms and prawns and continue to fry until the prawns are about half way cooked and beginning to turn pink.
- Add the garlic and herbs de provence and allow to sizzle for about a minute.
- Now pour in your stock and bring to a simmer.
- Place the fish fillets in the hot stock and cover your pot. Steam the fish in the stock until cooked through. This should only take a few minutes.
- Add the cream and bring to a simmer.
- Serve when hungry for an amazing fish stew.
The wok and pot used to make this dish were supplied by my friends at Le Creuset. I used the wok for ease but this dish could really be made with the large cast iron pot on its own. Le Creuset cookware makes cooking a lot more fun!