This recipe, for simple autumn fish stew with herbs and turmeric,, was created by celebrity chef Phil Vickery, and forms part of Caterer's sustainability month.
INGREDIENTS (Serves four)
- Roughly 100g each of carrot, onion, parsnip, leek, green beans, and potato
- 200-250ml white wine
- 600ml water
- 1 fish stock cube
- 1 chicken stock cube
- 3 cloves garlic, peeled and chopped
- 1/2tsp ground turmeric
- 2 fresh bay leaves
- 4 heaped tbs chopped parsley
- 4 heaped tbs chopped basil
- 2 heaped tbs chopped coriander
- Salt and pepper
- Sugar to taste
- 50ml good-quality olive oil
- 500g total of the following three fillets: fresh mackerel, rock salmon (dogfish or huss) coley or whiting
Cut the vegetables into small pieces. Place the wine, water, fish and chicken stock cubes, garlic, vegetables, turmeric and bay leaves into a saucepan and bring to the boil.
Add some salt and pepper, then simmer for 15 minutes, or until the vegetables are cooked.
Cut the fish into 3cm pieces and drop into the hot stock. Poach for 2 minutes - do not overcook.
Add the herbs, turmeric and olive oil and warm through.