Читать книгу Great Family Food - Kevin Dundon - Страница 21

1 large fennel bulb

2 tbsp olive oil

1 garlic clove, peeled and chopped

200ml/7fl oz/scant ³/₄ cup dry white wine

300ml/10fl oz/1¹/₄ cups fresh fish stock

2 × 400g/14oz tins of chopped tomatoes

pinch of sugar

250g/9oz cherry tomatoes, halved

450g/1lb monkfish fillet, cut into 4cm/1¹/₂in chunks

12 large tiger prawns, heads removed

12 mussels, scrubbed pimento paste (optional)

1 tbsp snipped garlic chives

1 tbsp chopped fresh lemon thyme

extra-virgin olive oil

salt and freshly ground black pepper

1 Remove the feathery tops from the fennel bulb, roughly chop and set aside to use as a garnish. Cut the remaining fennel bulb lengthways into quarters and finely chop, discarding the core.

2 Heat the oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil, then simmer gently for 5 minutes. Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and pepper.

3 Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes, or until the mussels have opened and the fish is cooked. Discard any mussels which have not opened. Mix in the pimento paste, if using, at this stage.

4 To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.