Cornish Fish Stew Recipe

• 1 lb fresh white fish fillets (such as cod or haddock), cut into chunks
• 8 oz mussels, cleaned and debearded
• 8 oz large raw shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 small leeks, white and light green parts only, thinly sliced
• 2 garlic cloves, minced
• 1 large fennel bulb, cored and thinly sliced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 cup dry white wine
• 1 (14 oz) can San Marzano tomatoes, crushed by hand
• 2 cups fish stock (or high-quality seafood stock)
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, steeped in 2 tbsp hot water
• 1/2 tsp sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon

Cornish Fish Stew Instructions

1. Rinse the white fish fillets under cold water, pat dry with paper towels, and cut into 2-inch chunks. Set aside in the refrigerator.
2. Scrub the mussels under cold running water, remove any beards, and discard any that are open and do not close when tapped. Set aside.
3. Peel and devein the shrimp, then rinse under cold water and set aside in the refrigerator.
4. Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium heat.
5. Add the finely diced onion, thinly sliced leeks, and a pinch of salt. Sauté for 5 minutes, stirring occasionally, until softened but not browned.
6. Add the minced garlic, thinly sliced fennel, diced carrot, and diced celery. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften and become fragrant.
7. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
8. Add the crushed San Marzano tomatoes with their juices, fish stock, bay leaf, smoked paprika, saffron threads with their soaking water, sea salt, and black pepper. Stir well to combine.
9. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
10. Remove the bay leaf from the pot and discard it.
11. Gently add the fish chunks to the simmering broth, making sure they are submerged. Simmer for 2 minutes.
12. Add the mussels and shrimp to the pot, cover with a lid, and cook for 4-5 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
13. Taste the stew and adjust seasoning with additional salt and pepper if needed.
14. Stir in the chopped fresh parsley and lemon zest just before serving for a burst of freshness.