Wade Murphy shares his Rustic Italian Fish Stew recipe on Today with Maura and Dáithí. A dish that involves a little TLC and time, one that the family will happily gather around for.

Ingredients

Wade Murphy shares his Rustic Italian Fish Stew recipe on Today with Maura and Dáithí.

  • 3 tablespoons of good olive oil
  • 1 bulb fennel - thinly sliced
  • 2 carrots - diced
  • 2 sticks of celery - diced
  • 4 large shallots- chopped
  • 2 teaspoons salt
  • 1 teaspoon fennel seeds
  • 4 cloves garlic - finely chopped
  • 1/2 teaspoon dried chilli flakes
  • 85g tomato puree
  • 2 x 400g tins of chopped tomatoes
  • 350 mls dry white wine
  • 1 litre fish stock
  • 2 bay leaves
  • 450g clams - scrubbed
  • 450g mussels - scrubbed and beards removed
  • 450g large prawns - peeled and deveined ( you could make a stock from the shells and substitute for the fish stock)
  • 700g mixed firm fleshed fish such as monkfish, salmon, etc cut in 5 cm chunks. If you use cod or hake just reduce the cooking time a little as they will break up easily
  • Juice of half a lemon
  • 3 tablespoons chopped fresh parsley
  • 4-5 basil leaves- to be torn as garnish last minute
  • Olive oil for garnishing

Method

  1. Heat the oil in a very large heavy based pot over a medium heat. Add the fennel, fennel seeds, shallots and salt. Cook for about 10 minutes until the onions are soft and translucent.
  2. Add the carrots, celery, garlic and the chilli flakes and cook for another 2-3 minutes.  Mix in the tomato puree. Add the chopped tomatoes, wine, stock and bay leaves.Bring to the boil and then turn down the heat and  simmer with a lid for about 30 minutes.
  3. Add the clams and mussels to the soup base and cook until they open, this will take approximately 4-5 minutes.Throw away any mussels and clams that have not opened at this stage.
  4. Add the prawns and the fish pieces to the stew and simmer slowly until the fish and prawns are completely cooked. This will take approximately 5-6 minutes more. Check the seasoning. Add the lemon juice and stir.
  5. Ladle the soup into the serving bowls and garnish with the chopped herbs, tear on the basil leaves and a drizzle of good olive oil.
  6. Serve with a nice crusty bread.

Prep time: Approx 30

Cooking time: Approx 1 hour

Tips:

  • If you don't like fennel substitute in red and green peppers.
  • This stew can be enhanced by adding a drained tin of cooked flageolet beans at the end.