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Recipe

Farmor’s Fish Stew

Warm up your soul with this hearty fish stew for a cozy family dinner. 

This hearty fish stew has been a Brantmark family favourite for generations. It is perfect for warming the cockles* and tastes extra scrumptious with a dollop of homemade aioli.

*Editor’s note:Warming the cockles‘ is a traditional British expression meaning to give comfort or warm someone’s heart. The shells of cockles have a heart-like shape, which could be the explanation to this expression!

Serves: 6 people

Preparation time: 45 minutes

Ingredients

FISH STEW:

  • 1 kg mussels (200 grams without shells)
  • 500 ml white wine
  • 2 onions
  • 2 carrots
  • 50 grams celeriac
  • 1 tbsp cooking oil
  • 500 ml fish stock
  • 2 tsp fish seasoning
  • 500 grams chopped tomatoes
  • 250 grams salmon fillet
  • 250 grams cod fillet
  • Salt
  • 300 ml double cream
  • 500 grams prawns (200 grams without shells)
  • Chopped parsley
  • Pepper

AIOLI:

  • 100 ml mayonnaise
  • 100 ml crème fraiche
  • 2 cloves of garlic (minced)

Directions

  1. Boil the mussels in white wine until they have fully opened (approximately 3-5 minutes). Save the stock and put aside.
  2. Remove the mussels from their shells (save a handful for garnishing).
  3. Peel and chop the onions, carrots and celeriac and then lightly sauté in a frying pan (do not brown).
  4. Combine the mussel stock, fish stock, fish seasoning, vegetables and chopped tomatoes in a saucepan and simmer for 15 minutes.
  5. Chop the salmon and cod into 2 cm cubes and sprinkle with salt.
  6. Add the fish and double cream to the saucepan and simmer for 5 minutes.
  7. Add the peeled prawns and mussels. Remove the saucepan from heat.
  8. For the aioli, mix the mayonnaise, crème fraiche and garlic.

Divide the soup into bowls and garnish with a dollop of aioli, a couple of mussels, a sprinkle of parsley and freshly ground pepper.

Feature Image Credit: Lindsay Armstrong

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