Seafood Stew

This seafood stew uses haddock and mixed seafood cocktail.

You could use any white fish and mussels, whelks, cockles or whatever mixture of frozen seafood you prefer.

A mixture of wet and smoked haddock would be nice as it would give a bit of smoky flavor to the stew.

Avoid oily fish such as tuna, salmon, mackerel and similar. They do tend to make a layer of grease.

If you like your stews a bit thicker, then you could either use cornstarch (cornflour) for thickening or finely grate half of the potato into the cooking liquid.

This will thicken up the liquid quite effectively.

A complete meal in one pot which is good for washing up :-)

Mixed Fish Stew
1lb (450g) haddock - skinned, boned and cut into bite sized chunks
1lb (450g) seafood cocktail - defrosted
1 onion - peeled and chopped
1 clove garlic - peeled and crushed
2 fish stock cubes or 1 pint fish or vegetable stock
1.5 lbs (675g) peeled cubed potatoes
1 tbspn olive oil
8 oz (225g) peas or mixed veg - defrosted
handful fresh chopped parsley
salt and pepper to taste

Heat the oil in a large pan and gently fry the onion and garlic until softened.

Add the stock (if using cubes, dissolve in 1 pint of boiling water) and bring to the boil.

Add the potatoes and simmer for about 10 minutes until they're tender.

Add the fish and peas and simmer for 2 minutes.

Add the seafood cocktail and parsley and simmer for a further 2 minutes.

Serve immediately - I like crusty bread and butter with this (actually, I like crusty bread and butter period)

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