Image: Asande Mpila
Fisherman’s Stew – Taste the ocean as the angling season starts
There’s something fishy going on, in the best of ways. Try our Fisherman’s Stew and celebrate South African flavour with your friends and family this weekend.
Image: Asande Mpila
As spring rolls over the Southern Hemisphere, some evenings and mornings are still nice and cold. Also, did you know that it’s the start of the fishing season? It’s the perfect time to find fresh fish and an even better time to catch it yourself. There are so many dishes to make and we bring you one that highlights the delicious flavours of the sea. Our Fisherman’s Stew is the perfect warm and comforting meal for the cold evenings after the big catch or shop.
Red Roman is a delicious local sea bream found around the coast of South Africa. If you are unsure how to clean and slice it, your local fishmonger will be happy to do it for you. Deveining your prawns is easy and you can do it yourself or ask the same fishmonger/butcher to do it for you. This delicious stew is packed with other shellfish too like clams and scallops. The fresher your fish and shellfish, the better this amazing Fisherman’s Stew will be. Serve it with garlic bread and a dash of lemon juice for the ultimate experience.
This Fisherman’s Stew serves 3 but you can easily prepare more in the same way, just add more scallops, prawns, red roman and clams. There’s something fishy going on, in the best of ways. Try our Fisherman’s Stew and celebrate South African flavour with your friends and family this weekend.
Fisherman’s Stew Recipe
Course: MainDifficulty: EasyServings
3
servingsPrep time
25
minutesCooking time
20
minutesTotal time
45
minutesIngredients
2 2 Red roman
160 g 160 Scallops
160 g 160 Clams
160 g 160 Prawns
200 ml 200 Olive oil
200 g 200 Onion
250 g 250 Leeks
1 litre 1 Fish stock
20 ml 20 Garlic, chopped
150 ml 150 White wine
4 4 Bay leaves
2 ml 2 Dried thyme
60 ml 60 Parsley, chopped
2 ml 2 Pepper
15 ml 15 Salt
Method
- Cut the fish into pieces.
- Scrub the clams and mussels well.
- De-shell the prawns and devein.
- Heat the oil in a heavy saucepan or large straight-sided sauté pan.
- Add the onion, leeks, garlic, sweat them in the oil for a few minutes,
- Add the pieces of fish and the prawns and cook over low heat for a few minutes to begin extracting juices from the fish.
- Remove the cover and add the clams and mussels.
- Add the tomato, fish stock, wine, bay leaves, parsley, thyme, salt, and pepper.
- Cover and bring to a boil reduce heat and simmer 5-10 minutes, or until clams and mussels are open.
Notes
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