COD AND PRAWN RECIPES BBC RECIPES

COD RECIPES | BBC GOOD FOOD

Cod recipes | BBC Good Food image

We love this flaky white fish and we've got the recipes to prove it. Cod is such a versatile ingredient, go beyond batter and try one of our easy ideas.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MONKFISH, MUSSEL AND PRAWN STEW WITH SOURDOUGH ... - BBC FOOD

Monkfish, mussel and prawn stew with sourdough ... - BBC Food image

This cioppino, which literally means chopped seafood, is inspired by the oldest restaurant in California. There was an amazing variety of seafood but the important element was the chunky tomato base. They were generous enough to give me the recipe but, I confess, I had to cut out a few elements; mostly some seafood. The variety was simply too great for domestic shopping and purposes!

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4-6

Number Of Ingredients 22

Ingredients

700ml/1¼ pints fish stock or salted water
12 large raw prawns, heads and shells removed but reserved, tails on
3 tbsp red wine vinegar
1 tbsp caster sugar
2 tbsp olive oil
30g/1oz butter
5 garlic cloves, roughly chopped
½ onion, roughly chopped
1 stick celery, roughly chopped
1 green pepper, deseeded and roughly chopped
100ml/3½fl oz dry white wine
1 tsp salt
10 turns black peppermill
½–1 tsp dried red chilli flakes
400g tin chopped tomatoes
20 mussels, scrubbed and debearded
250g/9oz monkfish, cut into 4cm/1½in pieces
1 tsp dried oregano
6 slices sourdough bread
1 garlic clove, peeled and cut in half
olive oil
small handful flatleaf parsley, roughly chopped

Steps:

Bring the stock to a simmer, add the prawn heads and shells and simmer for 20 minutes. Strain the stock into a clean bowl and set aside.
Bring the vinegar and sugar to the boil in a small saucepan and simmer until reduced by half. Set aside.
Heat the oil and butter in a large lidded saucepan. Stir in the garlic, onion, celery and green pepper and cook for 6–8 minutes or until soft. Add the white wine, salt, pepper, chilli flakes, tomatoes, fish stock and vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5 minutes.
Discard any mussels with broken shells and any that refuse to close when tapped. Add the prawns, cod and mussels, cover the pan with a lid and cook for 5 minutes.
Meanwhile, toast the sourdough on both sides and carefully singe slightly over a gas flame. Rub the toast with the cut-side of the garlic and drizzle with olive oil.
Before serving, discard any mussels that remain closed. Place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.

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This cioppino, which literally means chopped seafood, is inspired by the oldest restaurant in California. There was an amazing variety of seafood but the important element was the chunky tomato base. They were generous enough to give me the recipe but, I confess, I had to cut out a few elements; mostly some seafood. The variety was simply too great for domestic shopping and purposes!
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