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 6Feeds 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

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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

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