CREAMY FISH STEW RECIPES

Steps:

• Heat the oil in a large frying pan and cook the onion and celery until soft but not coloured, about 10 mins. Throw in the garlic and cook for 1 min more. Pour in the wine and simmer on a high heat until most has disappeared.
• Pour in the stock and cornflour mix and simmer for 5-10 mins, stirring often until thickened. Season, then add the seafood and most of the dill. Simmer for a few mins until piping hot, then stir in the crème fraîche.
• Meanwhile, cook the garlic bread following pack instructions. Divide the stew into warm bowls and scatter with the remaining dill. Serve with garlic bread for dipping into the stew.

Steps:

• In a pan, heat the water over a moderate heat and add the white wine and bring to a simmer.
• Add the mussels and simmer for three minutes until cooked.
• Mussels are cooked when the shell open. Discard any where the shells remain closed.
• Remove the mussels from the pan and set aside and retain the cooking liquid.
• Return the pan over a moderate heat, add the fish stock to the cooking liquid and then reduce by one-third to concentrate the flavours.
• Meanwhile cut the salmon fillets into large pieces and saute in a frying pan in the olive oil. When browned remove from the pan and drain on kitchen roll.
• Add the cream to the stock and reduce further and then add the butter to finish.
• Add the salmon and the mussels and simmer for eight minutes on a low heat until the salmon is cooked through.
• Turn into four bowls and garnish with the sliced almonds fresh black pepper and a sprig of flat leaf parsley.