Fifteen Recipes of Christmas- Andy Appleton’s Cornish Fish Stew with Crab & ‘Ndjua Toast

140902_004_SeafoodStew LR


If you fancy something a bit different this Christmas day why not try this beautiful fish stew, a tasty alternative to the classic turkey and stuffing!

Serves 4 to 6

 

INGREDIENTS:
20g dried sea spaghetti (a type of seaweed)
1 red pepper
1 yellow pepper
3 tbsp (good splash of) rapeseed oil
1 medium leek (cleaned and sliced)
1 small fennel (sliced)
¼ tsp (pinch of) crushed dried chillies
2 cloves of garlic (finely chopped)
300g cherry tomatoes
500ml good fish stock
250g cockles (cleaned)
500g mussels (cleaned)
500g mixed firm white fish (gurnard, monkfish, Sea Bass or whatever is in season), cut into small chunks
300g squid (cleaned & sliced)
Small bunch of flat leaf parsley (chopped)
Zest of 1 unwaxed lemon
Salt & pepper

4 to 6 small slices of toast
30g ‘Nduja (see below)
80g handpicked white crab meat

METHOD:

Put the dried sea spaghetti into a mixing bowl, cover with tepid water and leave to soak for 30 minutes. Drain, cut into slightly shorter lengths if necessary, and drop into a pan of boiling water. Cook for 10 minutes, then drain, rinse and set to one side.

Preheat the oven to 220C/fan200C/Gas 7. Rub the peppers with oil and roast them in the oven for 20-25 minutes until soft and slightly blackened. Seal inside a plastic bag, leave to cool, the break them open and remove and discard the stalks, seeds and skin. Cut the flesh into strips and set to one side.

Heat the rapeseed oil in a large, deep pan over a medium heat. Add the leek, fennel, chilli and garlic and gently fry until just soft. Add the cherry tomatoes and when the tomatoes are soft and squishy, pour in the stock and bring to the boil. Now add the seaweed, cockles and mussels and when these start to open (after about 1 minute), add the squid and the white fish and simmer for another 3 minutes. When all the seafood is cooked, add the lemon zest (a little lemon juice to taste), the cooked peppers and the chopped parsley. Season to taste and serve.

Spread the ‘Nduja on the toast, top with crab, and serve alongside the stew.
NOTES:

Dried sea spaghetti is available mail order from the Cornish Seaweed Company

Nduja is a spreadable, spicy pork sausage from Italy, and is available from some larger supermarkets and from our online shop 



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