Mediterranean fish stew with straw potatoes recipe

Name: Mediterranean fish stew with straw potatoes recipe
Total time: 95 min
Ingredients: Drizzle olive oil; 2 small onions, finely sliced; 1 large fennel bulb, chopped into small dice (fronds reserved); 2 celery sticks, finely sliced; 4 anchovy fillets in oil, drained and finely sliced; 6 garlic cloves, finely sliced; ½ tsp chilli flakes; Pinch saffron strands; 3 tbsp tomato purée; Small pinch caster sugar; 200ml dry white wine; 1 fresh bay leaf; 1 litre fresh fish stock (see tip); 3 medium sustainable firm fleshed white fish (such as gurnard, snapper or sea bream), filleted, skinned and pin-boned; 600g mixture of mussels and clams (or one or the other); 100g brown crabmeat; 400g king prawns, shelled with tail tips left on (if you like) and deveined – see Know-how; Juice ½ lemon; Pastis for drizzling (optional but recommended – see tip); Chopped fresh parsley and lemon wedges to serve; 3 large baking potatoes, peeled; Sunflower oil for frying

www.deliciousmagazine.co.uk

Discover the flavorful Mediterranean fish stew with straw potatoes—a must-try for dinner parties! Serve up holiday-evoking, fragrant delights. Savory and satisfying.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

Drizzle olive oil
2 small onions, finely sliced
1 large fennel bulb, chopped into small dice (fronds reserved)
2 celery sticks, finely sliced
4 anchovy fillets in oil, drained and finely sliced
6 garlic cloves, finely sliced
½ tsp chilli flakes
Pinch saffron strands
3 tbsp tomato purée
Small pinch caster sugar
200ml dry white wine
1 fresh bay leaf
1 litre fresh fish stock (see tip)
3 medium sustainable firm fleshed white fish (such as gurnard, snapper or sea bream), filleted, skinned and pin-boned
600g mixture of mussels and clams (or one or the other)
100g brown crabmeat
400g king prawns, shelled with tail tips left on (if you like) and deveined – see Know-how
Juice ½ lemon
Pastis for drizzling (optional but recommended – see tip)
Chopped fresh parsley and lemon wedges to serve
3 large baking potatoes, peeled
Sunflower oil for frying