Farmor’s Fish Stew

This hearty fish stew has been a Brantmark family favourite for generations. It is perfect for warming the cockles* and tastes extra scrumptious with a dollop of homemade aioli.

*Editor’s note: ‘Warming the cockles‘ is a traditional British expression meaning to give comfort or warm someone’s heart. The shells of cockles have a heart-like shape, which could be the explanation to this expression!

Serves: 6 people

Preparation time: 45 minutes

Ingredients

FISH STEW:

• 1 kg mussels (200 grams without shells)
• 500 ml white wine
• 2 onions
• 2 carrots
• 50 grams celeriac
• 1 tbsp cooking oil
• 500 ml fish stock
• 2 tsp fish seasoning
• 500 grams chopped tomatoes
• 250 grams salmon fillet
• 250 grams cod fillet
• Salt
• 300 ml double cream
• 500 grams prawns (200 grams without shells)
• Chopped parsley
• Pepper

AIOLI:

• 100 ml mayonnaise
• 100 ml crème fraiche
• 2 cloves of garlic (minced)

Directions

1. Boil the mussels in white wine until they have fully opened (approximately 3-5 minutes). Save the stock and put aside.
2. Remove the mussels from their shells (save a handful for garnishing).
3. Peel and chop the onions, carrots and celeriac and then lightly sauté in a frying pan (do not brown).
4. Combine the mussel stock, fish stock, fish seasoning, vegetables and chopped tomatoes in a saucepan and simmer for 15 minutes.
5. Chop the salmon and cod into 2 cm cubes and sprinkle with salt.
6. Add the fish and double cream to the saucepan and simmer for 5 minutes.
7. Add the peeled prawns and mussels. Remove the saucepan from heat.
8. For the aioli, mix the mayonnaise, crème fraiche and garlic.

Divide the soup into bowls and garnish with a dollop of aioli, a couple of mussels, a sprinkle of parsley and freshly ground pepper.