Jean Sorin’s Fisherman’s Stew from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde

Name: Jean Sorin’s Fisherman’s Stew from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde
Total time: 55 min
Ingredients: freshly ground black pepper; sea salt; 1 tbsp tomato purée; 2 x 410 g tins chopped tomatoes; 600 g new potatoes; 300 ml white wine; 500 g mixed, cleaned shellfish: mussels, prawns, scallops or clams; 1 kg fish fillets: try any combination of red mullet, John Dory, halibut, bream, bass, haddock, tuna, swordfish and/or marlin; 3 tbsp olive oil; 3 onions, chopped; 3 cloves of garlic, crushed, peeled and chopped; 2 red chillies, halved, deseeded and chopped; a pinch of saffron; a large bunch of flat-leaf parsley, finely chopped

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Soupe du Pêcheur is an extrovert, sociable dish, impossible to eat without a certain amount of mess. It is excellent comfort food for the evening after a long, cold days fishing, with a loaf of...

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Ingredients

freshly ground black pepper
sea salt
1 tbsp tomato purée
2 x 410 g tins chopped tomatoes
600 g new potatoes
300 ml white wine
500 g mixed, cleaned shellfish: mussels, prawns, scallops or clams
1 kg fish fillets: try any combination of red mullet, John Dory, halibut, bream, bass, haddock, tuna, swordfish and/or marlin
3 tbsp olive oil
3 onions, chopped
3 cloves of garlic, crushed, peeled and chopped
2 red chillies, halved, deseeded and chopped
a pinch of saffron
a large bunch of flat-leaf parsley, finely chopped