Go to all recipes
Feast of the fishes with cheese fries

Feast of the fishes with cheese fries

https://www.coop.co.uk/recipes/feast-of-the-fishes-with-cheese-fries

A really special seafood stew

  • Feeds 6 Feeds 6
  • Ready in 50 minutes

Each serving contains

  • Energy
    26%
    2198kj 525kcal
  • Fat
    Med 29%
    48.2g
  • Saturates
    Low 21%
    20.5g
  • Sugar
    Low 11%
    10.2g
  • Salt
    Low 24%
    1.42g

% of adult’s reference intake | Carbohydrates per serving : 32g

Bring Co-op to your front door

Big Bag Option

Ingredients

  • 750g potatoes, cut into thin chips
  • 2 tsp dried rosemary
  • 4 tbsp Co-op olive oil
  • 1 red onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp Co-op tomato purée
  • ¼ tsp chilli flakes
  • 3 x 400g cans Co-op chopped tomatoes
  • 175ml red wine
  • 250ml chicken stock, made with 1 stock cube
  • 1kg mixed fish (we used salmon and cod), cut into large chunks
  • 150g raw king prawns, deveined
  • 250g Co-op mussels in white wine, cooked according to the pack
  • Handful flat leaf parsley, chopped
  • 20g Parmigiano Reggiano, grated

Method

  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the chips in a large roasting tin and cover with boiling water for 3 mins
  3. Drain, then dry with a paper towel. Put in a bowl with the rosemary and 2 tbsp of the oil. Season, toss, then roast in the (dried) tin for 35-40 mins, or until golden
  4. Meanwhile, heat the rest of the oil in a large frying pan. Sweat the veg and garlic for 10 mins, until soft. Add the purée and chilli. Cook for 2 mins. Stir in the tomatoes, wine and stock, then bring to a boil
  5. Simmer for 15 mins
  6. Add the fish, cook for 3-4 mins, covered, then the prawns
  7. Cook for 2-3 mins, until pink. Add the mussels, season, then scatter parsley on top
  8. Toss the chips in the grated cheese, then serve with the fish stew

Explore more recipes

Fish

Prawns

Christmas

You may also like