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Andy Appleton’s Cornish Fish Stew with Crab and
Servings
:
4
- 6
Author
:
Jane Sarchet
Ingredients
A good splash of rapeseed oil
1
medium leek
sliced
1
small fennel
sliced
A pinch of dried chilli flakes
2
cloves
of garlic
finely chopped
300
g
cherry tomatoes
500
ml
good fish stock
100
g
dried sea spaghetti
use more if you're using fresh
6
razor clams
500
g
mussels
500
g
mixed firm white fish
gurnard, monkfish, John Dory etc
300
g
squid
cleaned and sliced
1
red pepper
roasted, peeled & sliced
1
yellow pepper
roasted, peeled & sliced
Small bunch of flat leaf parsley
chopped
1
unwaxed lemon
salt & pepper
4
to 6 slices of toast
30
g
'nduja
80
g
white crab
picked and dressed
Instructions
In a large pan with a lid, pour a good splash of oil. Add the leeks, fennel, chilli and garlic and gently fry until soft.
Add the cherry tomatoes and when they are soft and squishy, pour in the stock and bring to the boil.
Now add the seaweed, razor clams and mussels and when those open, add the squid and then white fish.
When cooked, add the lemon zest and juice, the cooked peppers and the chopped parsley. Season to taste.
Spread the 'nduja on toast and top with the crab.