Page 36 - Delicious - UK (February 2020)

1 Remove the heads and shells from the
NEXT
Rick Stein’s simple fish stew
SERVES 4-6. HANDS-ON TIME 40 MIN, SIMMERING TIME
MONTH prawns but leave the last tail segment of
Sophie Grigson
writes to Claudia ABOUT 1 HOUR the shell in place. Simmer the heads and
Roden shells in the stock/water for 20 minutes,
Make the stew, then cool, cover and then strain and discard the shells. Set the
MAKE
AHEAD chill up to 24 hours ahead. Reheat on stock aside and reserve the prawn meat
the hob to serve. to add to the stew later.
Discard any mussels that don’t close 2 Meanwhile, bring the vinegar and sugar
FOOD
TEAM’S when tapped on the worksurface, then to the boil in a small pan, then simmer until
TIP
clean and de-beard them (pull off any reduced to a couple of teaspoons. Set aside.
stringy, weed-like bits) just before cooking. 3 Heat the olive oil and butter in a large
saucepan, add the garlic, onion, celery and
• 12 sustainably sourced raw, shell-on green pepper, then fry gently for 6-8 minutes
prawns over a medium-low heat. Add the white wine,
• 700ml fish stock or water salt, plenty of freshly ground black pepper,
• 3 tbsp red wine vinegar the chilli flakes and tomatoes, then pour in
• 1 tbsp sugar the fish stock and the vinegar reduction. RECIPE: RICK STEIN, THE ROAD TO MEXICO (EBURY £26). JANE GRIGSON PHOTOGRAPH: JOHN WILDGOOSE
• 2 tbsp olive oil Simmer for 30 minutes, adding the oregano
• 30g butter for the last 5 minutes (see Make Ahead).
• 5 garlic cloves, chopped 4 To finish, bring the stew base to the boil.
• ½ medium onion, chopped Add the reserved raw prawns, the monkfish
• 1 celery stick, chopped and mussels, put a lid on the pan and cook for
• 1 green pepper, deseeded and chopped 5 minutes.
• 100ml dry white wine 5 Toast the sourdough, then char the slices
• 1 tsp salt slightly on a gas flame. Rub the toast with the
• ½-1 tsp chilli flakes garlic and drizzle with oil.
• 400g tin chopped tomatoes 6 To serve, put a slice of toast in each
• 1 tsp dried oregano bowl, ladle in some stew and sprinkle
• 250g sustainable monkfish fillet, cut with parsley.
into 4cm pieces PER SERVING (FOR 6) 347kcals,
• 20 sustainable raw mussels (see tip) 11.8g fat (3.7g saturated), 24.2g
protein, 31.3g carbs (7.6g sugars),
TO SERVE 2.1g salt, 3.2g fibre
• 6 slices sourdough bread For more ways to use celery,
• 1 garlic clove, peeled see Loose Ends
• Olive oil
• Small handful fresh parsley, chopped

PHOTOGRAPHS MAJA SMEND
FOOD STYLING SOPHIE AUSTEN-SMITH
STYLING TONY HUTCHINSON