Homemade Fish Stew With Cider
If you are fed up with the usual meaty stews and casseroles you may like to try this rich and tasty homemade fish stew, it's very easy to make and has a wonderful creamy texture that goes down well with a large chunk of homemade bread.
Fish Stew Ingredients
- 2 teaspoons butter
- 1 large leek (thinly sliced)
- 2 shallots (finely chopped)
- 4 fl oz (125ml) dry cider
- 10 fl oz (300ml) fish stock
- 9 oz (250g) potatoes (diced)
- 1 bay leaf
- 4 tablespoons plain flour
- 7 fl oz (200ml) milk
- 7 fl oz (200ml) double cream
- 2 oz (55g) fresh sorrel leaves
- 12 oz (350g) skinless monk fish or cod fillet (cut into 1-inch (2.5-cm) pieces)
- Salt and pepper
Make Fish Stew
- In a large saucepan, melt the butter over a medium - low heat.
- Add the leeks and shallots; cook for five mins stirring regularly.
- Pour in the cider and bring to the boil.
- Pour in the stock whilst stirring and add then potatoes, bay leave and a large pinch of salt (if the stock is not salty).
- Bring back to the boil and then turn down the heat; cover and cook for ten mins, over a low heat.
- Take the flour and put it into a small bowl. Slowly whisk in a few tablespoons of milk to create a thick paste. Stir in a bit more to create a smooth liquid.
- Alter the heat so that the stew is bubbling gently. And then stir in the flour mixture.
- Cook for another five mins, stirring regularly.
- Pour in the leftover milk and half of the cream. Cook for a further ten mins.
- Chop the sorrel finely and mix into the leftover cream.
- Pour the sorrel cream into the stew whilst stirring and then and the fish.
- Carry on cooking for another three mins stirring now and again.
- Season to taste and then serve.