600g Maris Piper potatoes, peeled
1 tbsp butter
1 tbsp olive oil
2 garlic cloves, peeled and chopped
1 onion, peeled and thickly sliced
400g tin tomatoes
600ml fish stock or water
6 strands of saffron
200g cooked prawns
200g cooked mussels
100g cooked squid rings
2 tbsp pickled cockles
zest and juice of 1 lemon
2 tbsp flat-leaf parsley, chopped
sea salt and black pepper
Chop the potatoes into approximately 6cm chunks and set aside. In a large saucepan, heat the butter and oil, then sauté the garlic and onion together for 7-8 mins until very soft. Mix in the tomatoes, fish stock, potatoes and saffron, and bring to the boil. Season with salt and pepper. Simmer for 15 mins until the potatoes are tender.
Mix in the prawns, mussels, squid, cockles and the lemon zest and juice, then simmer, covered, for 10 mins, making sure the shellfish is piping hot. Stir in the parsley, and serve.
More stew recipes are in the February 2022 issue of LandScape magazine...
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