Tiger Prawn & Fish Stew

Fish Stock Ingredients: 

1. 20g Butter 

2. 1 Small Fennel Bulb

3. 1kg White Fish Heads and Bones 

4. 250ml White Wine 

5. 2 Anchovies

6. Bouquet Garni: 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string

Ingredients:

1. 1 tbsp Olive Oil

2. 1 Leek

3. 1 Fennel Bulb

4. 1/2 tsp Sweet Smoked Paprika  

5. 1 tbsp Tomato Purée 

6. 2 tsp Sherry Vinegar 

7. 200g Fresh Cherry Tomatoes 

8. 500 ml Fish Stock 

9. 220g Tiger Prawns

10. 300g Cod Loin

11. 10g Flay Leaf Parsley  

12. 1 tbsp Honey

Directions for Fish Stock :

1. Finely dice the fennel

2. Melt the butter in a large saucepan, add the fennel and cook for 3 mins. 

3. Tip in the fish heads, bones and anchovies and cook, stirring occasionally for a further 4 mins. 

4. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. 

5. Pass through a sieve.

6. Reserve 500ml for the fish stew and store the rest for another day.

*The remaining stock Will keep in the fridge for a week and for three months in the freezer.

Directions for Stew:

1. Finely chop the leek, fennel and halve the cherry tomatoes. 

2. Heat the oil in a large pan over a medium to high heat. Reduce the heat to a medium temperature, add the leek and fennel, cover with lid and sweat for 5 minutes. Remove the lid and fry for a further 5 minutes. 

3. Add the paprika and tomato purée, stir and fry for an addition 2 minutes. 

4. Stir in the vinegar, fresh tomatoes and fry for 1 minute. 

5. Add the fish stock and simmer for 5 minutes. 

6. Remove the prawns from their shells.

7. Add the cod and prawns, cover and simmer for 5minutes.

8. Roughly chop the parsley 

9. Add the honey and season to taste. 

10. Serve with a sprinkling of the parsley 

11. Enjoy!