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Nathan’s fish stew

serves 4 as a main

Nathan prepares his one pot wonder Fish Stew. Don’t be afraid to switch up the fish – just use what’s in season, preferably fish with a meatier texture. Try adding mussels and scallops if you feel like the addition of some shellfish.

ingredients:

For the fish
300g monkfish tail meat, trimmed and cut into chunks
300g bream fillet, cut into chunks
1 clove of garlic, finely chopped
1 rosemary sprig, finely chopped
Zest of 1 lemon, finely grated
Salt and pepper to season

For the stew
2 onions, peeled and diced
2 garlic cloves, peeled and chopped
2 fennel bulbs, diced
2 red peppers, cored, deseeded and diced
2 tbsp tomato puree
8 ripe tomatoes, chopped
1 litre of good quality fish stock
1 orange
pinch of saffron
2 bay leaves
For the garlic mayonnaise
4 egg yolks
2 tbsp of white wine vinegar
2 tbsp of English mustard
400ml of rapeseed oil
1/2 clove of garlic chopped
4 tsp of fresh chopped parsley

NATHAN OUTLAW

“For me, great seafood dishes are defined by their simplicity and respect for the seafood.”

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