East Coast Fish Stew | Leisure
The North is famous for its docks; this main course uses the catch of the day in a deliciously moreish stew.
Ingredients
- 250g woof, or any firm white fish
- 250g salmon
- 250g smoked haddock
- 200g best quality prawns
- ½ litre fresh fish stock
- 1 glass white wine
- 1 lemon, juiced
- 1 bay leaf
- ? block butter
- 1 small packet samphire
- 1 handful young wild garlic leaves, well washed, drained and roughly shredded.
- I don’t season this dish - the smoked haddock is salty enough.
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