How to make Fish Stew:
Scrub the mussels and clams under cold running water, Rinse away grit and remove barnacles with a small, sharp knife, Remove the beards by pulling the dark, stringy piece away from the mussel. Discard any open mussels or mussels with broken shells.
Heat a large, wide saucepan and pour in a splash of olive oil. Slice up the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil.
Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
Ladle the soup in a bowl, making sure the fish is divided more or less evenly.
Top each bowl with some fennel tops and basil leaves.
Ingredients for Fish Stew:
For 2 persons:
- 2 small fillets of sea bass or bream, cut in half
- 2 small fillets of red mullet or snapper, cut in half
- 2 small fillets of monkfish or other firm white fish
- 4 langoustines or tiger prawns, shell on
- 12 mussels
- 20 clams
- 2 cloves of garlic, peeled
- 1 small wineglass white wine
- 1 can 14 oz - 400 g plum tomatoes
- 1 small handful fennel tops
- 1 small bunch fresh basil , leaves picked and stalks chopped
- olive oil
- salt and ground black pepper to taste