Seafood StewThis 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 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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Seafood Stew - to Seafood Recipes
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