I’ve gotta write this up quickly as the first game of the European football championship is coming up – so exciting! I managed to escape to Lisbon for six days before our prime minister decided to change the regulations on travelling to Portugal. It’s a really wonderful city and a great one for fish lovers. Every restaurant serves a wide variety of fish. This visit, I had mostly grilled fish but when I visited the Algarve many years ago, I had a Portuguese fish stew which they call a ‘Cataplanas’ and wanting to carry on the feeling of being in Portugal when I arrived back in Manchester, I decided to make a fish stew. The problem is that we don’t really have an abundance of fish, or fishmongers here. Therefore, I thought I would see what could be done from a supermarket shop and therefore have on a weeknight and considering that, this was pretty damn good. I used Jamie Oliver’s website to find the fish stew recipe ‘Summer fish stew’. Note this is best served with aioli but as the only mussels I could get were in a garlic sauce I thought maybe it could end up being too much garlic. Actually I don’t think this is possible. It serves four but there were only two of us but I thought it best to eat the mussels and the langoustines fresh. Therefore I added an extra potato for the other 2 servings.
- one onion
- one clove garlic
- one stick celery
- two potatoes
- 30g parsley
- olive oil
- 150ml white wine
- 680ml passata
- 2 fillets sea bream (I used sea bass as bream wasn’t available)
- 4 langoustines (they had frozen ones at the supermarket)
- 400g mussels (mine were frozen with a sauce but I tipped the sauce out)
1.) Peel and finely chop the onion, celery and garlic. Peel and chop the potatoes into small cubes.
2.) Heat some oil in a casserole dish and add the vegetables. Cook on a low heat for 15 minutes until soft.
3.) In the meantime, de-skin the sea-bream/bass and measure out the wine.
4.) Pour the wine into the casserole dish and cook off
5.) Add the passata and a cup of water to the dish
6.) Add the langoustines and sea-bream (I added the langoustines for a few minutes more a little earlier as they were frozen) and cook for 10 minutes
7.) Add the mussels and put the lid on the casserole dish and cook for 2 minutes and check they’re all open (I did about 4 minutes as the mussels were frozen)
8.) Serve with bread and some aioli and dream of being in Portugal