This time of year when it's cold and miserable out, there's nothing quite as nice as a good seafood 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 just a few miles from my home.
This seafood stew recipe was my attempt at a delicious Normandy fish stews my wife and I had on a short break there last year. 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 seafood stew with garlic bread. You can't go wrong with garlic bread!
Which Fish?
I of course use turbot and sole. These fish are fantastic for making the stock. You could use other meaty fish such as monkfish, bass and bream.
Shellfish like mussels, prawns and clams also work well in the mix. That's why I did it.
If using prawns, be sure to order them with the shells and heads on. There is so much flavour in there. It would be a shame to waste it.
Just don't use oily fish such as salmon for the stock.
Working ahead...
Seafood stock is always best used as soon as you can. It tends to lose flavour if kept too long.
That said, I often make the stock for this stew earlier in the day and then throw it all together just before serving.
Serving...
Let's make this seafood stew perfect! There's no point making a delicious fish stew like this and then serving it in cold bowls.
Be sure to heat them in a low oven for about 20 minutes just before serving. You'll be glad you did.
I like to serve the stew with lemons and chopped parsley which I serve at the table for people to add as they want.
Cooking large chunks of fish like this really makes the soup.
Fish should just be cooked through and not at all flaky. So be careful not to overcook it.
If you like this recipe, you might also enjoy trying these...
Pan seared sea bass with chorizo
Authentic Fish Tacos
Seafood pancakes
Recipe
Fish Stew Normandy Style
Ingredients
- 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
Instructions
- 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!
I hope you enjoy this Normandy style seafood stew recipe. If you do try it, please leave a comment. I'd love to hear from you.