An Earnest Summer Fish Stew

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July 2, 2015 by Smock Alley

earnest food

Summer has sprung in Dublin and the Smock Alley Summer Season kicks off shortly with ‘The Importance Of Being Earnest’ and the return of the critically acclaimed ‘Waiting for Godot’ on our main stage. On the heels of this we are offering a dinner and show tickets for €30 in August. One of our main courses will be a summer fish stew- tasty, simple and oh so summery.

For 2 portions of the the Smock Alley fish stew you will need the following:

1 fillet of white fish- we use Pollock for sustainability reasons- sliced

1 fillet of Red Snapper- or something similar such as Tilapia- sliced

2 decent fistfuls of scrubbed Mussels- beards removed

4 Langoustines, Dublin Bay Prawns or Tiger prawns, with claws/tails intact

50 ml of Fino sherry or dry white wine

1 clove of garlic, finely chopped

2 shallots- finely sliced

A pinch of saffron threads- soaked in some warm water

1 fennel bulb, finely sliced

1 orange- zested and juiced

1 tin of cherry tomatoes

In some decent olive oil, fry the shallots, garlic and fennel until golden and soft, pour in the sherry and reduce. Add the tomatoes and let this bubble for 5 minutes. A little sugar can be added if the tomatoes are acidic. Season well with salt and pepper. This mixture can be made ahead of time and reheated as necessary.

When you are ready to eat, heat the tomato mixture if it has cooled, adding the sliced fish fillets, saffron threads and water, and the orange juice- let this cook for a 2 minutes, then turn the heat up and add the mussels and prawns and clamp a lid on tight. Cook for a further 3-5 minutes, the stew is ready when the mussels have opened and the fish and prawns are no longer translucent and are firm.

When you are serving, spoon into a shallow bowl,  sprinkle some orange zest over with some chopped dill or fennel fronds. Serve with some crusty bread, aioli and perhaps some rouille if you want a Mediterranean vibe. Lovely with a chilled white such as a Chenin Blanc.



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