1 celery heart 1 med. leek 2 Tbsp. olive oil 2 cloves garlic, crushed 7 oz. dry white wine 1/2 cup fish stock 2 (14 oz.) cans chopped tomatoes pinch of sugar 9 oz. cherry tomatoes,halved 2 Tbsp. pesto 1 lb. pollack skinned, cut into 1 1/2" chunks 9 oz. hake skinned, cut into 1 1/2" chunks 12 mussels, scrubbed salt and freshly ground black pepper extra virgin olive oil to serve
What to do:
1. Roughly chop the celery and set to one side. Wash and finely slice the leek. 2. Heat the oil in a large pan or wok. Add the celery and leek and fry for 5 min. Add the garlic and fry for a further minute. Stir in the wine, stock, tinned tomatoes and sugar. Bring to the boil and simmer for 12 min. Add the cherry tomatoes, cover and cook for a further 5 min. Season well. 3. Stir in the pesto and add the fish, bring back to a simmer. Stir in the mussels, cover and cook for approximately 5 min. or until the mussels have opened and the fish is just cooked. 4. To serve, ladle the stew into four deep plates or bowls and drizzle with extra virgin olive oil. Serve at once with garlic bread.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
