Year-round comfort Fish Stew
Is it just me or does the sun feel “hotter” in Ireland than in genuinely hotter countries?
Today was a *blistering* 21 degrees celsius in Dublin city. Ahem. If you went on holiday to, say, Barcelona, you’d be raging if it was 21 degrees. You’d need a light scarf, for heaven’s sake! Yet here, 21 degrees makes one want to set up a paddling pool on one’s balcony and get the beers in asap. I think it’s because we’re so…grateful to feel the sun on our mugs.
As I write, however, our familiar friend Rain has reappeared. That’s ok. I’m fine with that. I’ve lived here enough to accept the weather. I’m (almost) immune to its fickleness.
I think it helps that I’ve also armed myself with a couple of delicious summery and light comfort dishes, which bridge the gap between summer and autumn. Just like our Irish weather does.
Like this tasty fish stew, inspired by this Fragrant Fish Tagine and this Summer Fish Stew.
So don’t worry if the weather changes halfway through the cooking process – this type of dish tastes great whatever the weather.
What you need for Summer Comfort Fish Stew for 4
100g chorizo sausage, chopped into small chunks
1 onion, finely sliced
3 cloves, finely diced
1 teaspoon of ground cumin
1 teaspoon of paprika
100ml of dry white wine
1 x tin of chopped tomatoesย
250ml of fish stock (from a cube is fine. You can usually get them in supermarkets but if you can’t find it, I’m pretty sure the same amount of vegetable stock would be the best substitute)
1 x 400g of cannellini beans
1/2 lemon, juice and zest
500g of fresh white fish, boned, skinned and chopped into chunks (I got some lovely pollock and haddock from Kish Fish)
300ml of mussels (I got mine fresh from Kish Fish as well)
2 tablespoons of chopped parsley
Crusty bread
Put a large pot over a medium heat, without oil. When hot, add the chopped chorizo. Cook until it starts to release its lovely oil, about 3 to 5 minutes. Stir it from time to time so the sausage browns evenly.
Remove the chorizo from the pot and set aside on some kitchen towel. This will drain the oil from the sausage so that you don’t end up with a greasy stew.
Cook the onion and garlic for the 3 minutes in the leftover chorizo oil in the pot. Add the cumin and paprika and cook for a further minute, stirring constantly. Now add the wine and simmer until almost dissolved. This will take about 10 minutes.
Now add the tin of tomatoes and the fish stock. Add the cannellini beans and return the cooked chorizo to the pot. Simmer over a medium to high heat for 15 minutes, until the sauce has reduced and has a lovely glossy sheen.
Meanwhile, have a look at your mussels. If they’re lovely and fresh, they’ll have barnacles and beards which you’ll need to remove with a knife and a scrubber. Examine them closely and if they’re in any way open, bin them. They’re not fit to eat.
Once the sauce has had 15 minutes simmering, add the lemon juice and zest. Now add the white fish and mix well. Cover and simmer for 3 minutes.
Now add the mussels. Cover and simmer for a further 2 minutes. When you remove the lid, the mussels should have opened. If any remain unopened, bin them.
Serve with a sprinkling of parsley and some good crusty bread to mop up the sauce.
TUNE
My favourite song of the summer, nay, year so far, this is from LA based Pat Grossi who is an ex-choir boy turned singer-songwriter who plays the harp under the moniker Active Child. Wait ’til you hear this tune. Incredamaze.
13 comments
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July 28, 2011 at 12:29 pm
Bill
Looks great! Love the Spanish touches with the chorizo and cumin. Thanks for the shout out to Kish Fish – I had no idea they were in the Malahide Industrial Park. That’s very close to me!
July 28, 2011 at 2:30 pm
aoifemc
Hi Bill, I kind of threw a few different recipes together for this one. I’d add chorizo into my cornflakes if I thought it would work – love the stuff!
July 29, 2011 at 8:46 pm
Caroline@Bibliocook
Yum! Chorizo makes everything taste good – I love the idea of it in a fish stew.
August 1, 2011 at 5:49 pm
aoifemc
Hi Caroline – I’m with you on the chorizo! It really works with white fish, adds a lovely flavour to this stew.
August 5, 2011 at 10:03 pm
homeorganics
ooh I like the look of that. Been meaning to make fish stew for ages. Thanks for the inspiration ๐
August 6, 2011 at 1:05 pm
aoifemc
Thanks Sarah! Hope you enjoy it as much as I did ๐
August 7, 2011 at 11:36 pm
Travel Food Phil
Love this recipe, bang on the money with something comforting yet light and fresh to suit the ever changing Irish climate! Will defo be giving this one a go in the next couple of days!
August 8, 2011 at 9:17 pm
aoifemc
Hey Phil! It definitely does suit our changeable weather. I’m sure it won’t be the last time this summer I’ll be making it for dinner ๐
August 16, 2011 at 2:29 pm
homeorganics
Hey Aoife,
Made this the other night and we loved it!! Really simple, lots of flavour, a winner.
August 16, 2011 at 3:21 pm
aoifemc
Hi Sarah! Delighted to hear it. I’ll definitely be making it again before the summer is up myself ๐
August 31, 2011 at 3:28 pm
Sinead
Made this last night – enjoyed cooking it but preferred eating it! Bought the fish in Cavistons – the mussels were delicious.
Very fresh & fragrant..Looks great too!
August 31, 2011 at 5:51 pm
aoifemc
Hi Sinead – so glad you enjoyed the stew! I actually haven’t gotten round to making it again this summer but I most definitely will before the autumn is upon us. It’s a great cross-over dish ๐
March 22, 2012 at 3:16 pm
A Deliciously Adaptable Salad « I Can Has Cook?
[…] As I’ve said before, it’s great to have a few recipes under your kitchen belt that can bridge the gap weather-wise. I’m starting to crave bright and fresh salads but, as we’re still not out of winter’s gate just yet, there’s an tendency to reach for wintery vegetables who are so good at filling the belly with comfort. […]