Fish Stew with Jelly Ears - James Martin Chef

Ingredients

• 1 shallot, diced
• 400g monkfish, sliced into 2cm pieces
• 50g butter
• 1 tbsp olive oil
• Salt and pepper
• 250g clams
• 250g mussels
• 100ml white wine
• 100ml double cream
• 1 large courgette, cut out with a Parisienne scoop
• 100g samphire
• Small bunch of wild garlic, diced
• ½ lemon, juice only
• Heat the oven to 200C.
• Heat a large fry pan until it’s hot, then add the butter and oil.
• When foaming, add the shallots and fish, then add the wine and cream. Season. Cook for 2 to 3 minutes, then add the courgettes, mussels and clams. Pop the lid on and cook for 2 minutes.
• Finish with the samphire, wild garlic, lemon juice and dried jelly ears.