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Indulge in your favourite dish this summer or impress your dinner friends with Head Chef Simon George's indulgent catch of the day recipe. Serves two people.
500ml fish stock
250ml white wine
10 cherry tomatoes (quartered)
2 sticks of celery
½ bulb of celery
1 small white onion
2 cloves of garlic
1 tsp tomato puree
1 fillet of fish of your choice (approx 100g)
2 king prawns
1 tbsp aioli
50ml vegetable oil
Place all vegetables in a saucepan on a medium heat.
Cook gently for 10 minutes, stirring gently without colouring.
Add the garlic and cherry tomatoes, then cook for a further 3-5 minutes.
Add tomato puree and cook for a further 5 minutes, then add the white wine and reduce by half.
Add your fish stock and reduce by half again.
To serve, cook your fish skin side down on a medium to high heat to crisp the skin. When you’re happy with the skin, turn your fish, then add the king prawns and scallop until cooked. Finish with a squeeze of lemon, salt and pepper.
Add the mussels and samphire to the stew and boil until the mussels open and then you’re ready to serve.
Ladle the stew into a bowl and place the fish fillet on top. Add the scallop and king prawns to your dish, dollop on the aioli, then serve.