Scott's Cornish fish stew
Impress dinner party guests with this classic Cornish fish stew recipe from London seafood restaurant Scott's
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Cooking tools:
- Dutch oven
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Spatula
- Paper towel
Ingredients
- Extra Virgin olive oil 2 tbsp
- Assorted white fish fillets 400g
- Gurnard fillets 2x 100g, cut in half
- Scallops 4, shelled
- Fish soup 400ml
- Fennel 1 bulb, finely sliced
- Tomatoes 100g, diced
- Mussels 200g, cleaned
- White crab meat 50g
- Herbs (e.g. chervil, flat leaf parsley, dill and tarragon) 1/2 bunch, chopped
- Saffron mayonnaise To serve
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