Jean Sorin’s Fisherman’s Stew

Name: Jean Sorin’s Fisherman’s Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Cuisine: French
Ingredients: 600 g new potatoes; 300 ml white wine; 1 kg fish fillets: try any combination of red mullet, John Dory, halibut, bream, bass, haddock, tuna, swordfish and/or marlin; 500 g mixed, cleaned shellfish: mussels, prawns, scallops or clams; 2 x 410 g tins chopped tomatoes; a large bunch of flat-leaf parsley, finely chopped; freshly ground black pepper; 1 tbsp tomato purée; 3 cloves of garlic, crushed, peeled and chopped; a pinch of saffron; 3 tbsp olive oil; sea salt; 2 red chillies, halved, deseeded and chopped; 3 onions, chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
55 min

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Soupe du Pêcheur is an extrovert, sociable dish, impossible to eat without a certain amount of mess. It is excellent comfort food for the evening after a long, cold days fishing, with a loaf of really good country bread.

Ingredients

3 tbsp olive oil
3 onions, chopped
3 cloves of garlic<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Heat the olive oil in a large pan. Add the onions, garlic, chilli, saffron and seasoning and soften over a gentle heat for 10 minutes. Add the chopped tomatoes, purée and white wine. Bring to the boil and simmer for 5 minutes to reduce some of the liquid.

Add the potatoes and simmer gently for 15 minutes.

Add the cleaned shellfish and then carefully lay the fish fillets on top.