Bowl of Cornish Fish Stew
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Cornish Fish Stew


Cornwall   -   Pysk Bros Kernowek
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
1-1/2 hr
Most		 An outstanding fish stew from Cornwall, a country mostly known for Pasties. Fish is important in Cornwall because it's mostly coastal. See also Do Ahead.




4
1-1/4
12
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10
6
2
6
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9
2
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1
1-1/2
1
1
1/3
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ar
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ar
c
#
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oz
oz
cl
oz
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oz
T
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T

t
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Fish Stock (1)
Fish Fillet (2)
Shellfish (3)
-- Fry Mix
Leek (4)
Fennel Bulb
Garlic
Bacon (5)
------------
Cherry Tomatoes
Olive Oil
-- Finish
Lemon Zest
Lemon Juice
Lemon Sliced
Sea Salt (6)
Pepper blk
--Garnish
Parsley
-- Serve With
Crusty Bread
Do-Ahead   -   (1 hr 40 min - 1 hr work)
  1. Scale, Clean and Filet your FISH. Make FISH STOCK with the head, fins and bones.
Prep   -   (50 min)
  1. Cut FISH into bite size chunks.
  2. Prepare SHELLFISH as needed.
  3. Trim LEEK to white and light green, wash and slice about 1/8 inch thick.
  4. Trim stems from FENNEL BULB. Cut in half lengthwise and cut out core. Slice halves crosswise about 1/8 inch thick. Add to Leeks.
  5. Peel GARLIC and crush. Add to Leeks.
  6. Slice BACON about 1/8 inch thick and into strips about 1 inch long.
  7. Slice CHERRY TOMATOES in half crosswise. Grape Tomatoes (cherry tomatoes are almost extinct in Southern California) can be whole or cut in half. Other Tomatoes cut into about 3/4 inch cubes.
  8. Zest 1 LEMON, then squeeze it for juice.
  9. Slice 1 LEMON about 1/8 inch thick and cut slices into quarters.
  10. Chop PARSLEY for Garnish.
Run   -   (35 min)
  1. In a 3 quart or larger sauce pan, place Olive Oil and Bacon. Bring up to frying temperature and fry bacon gently for about 5 minutes. It will not be browned.
  2. Stir in Leek mix and fry stirring for about 5 minutes.
  3. Stir in Tomatoes and fry stirring for about 5 minutes.
  4. Stir in Fish Stock. Bring to a boil and stir in Salt, Pepper, and Fish Chunks. Bring back to a boil and simmer about 3 minutes.
  5. Stir in Shellfish. Bring back to a boil. By then they are cooked.
  6. Stir in Lemon Zest, Lemon Juice, and Lemon Slices. Take off the heat.
  7. Serve hot garnished with Parsley, and with Bread on the side.
NOTES:

  1. Fish:

      It is always best to buy your fish whole (the only way you can be sure you're getting the kind of fish you're paying for, especially for more expensive fish). The heads, fins, bones, and sometimes skins can be used to make excellent fish stock. I dismantle the fish at least a day ahead, freeze the Fillets, and make the Stock. You can have the fish man scale and clean the fish (done free in all the Asian markets here in Southern California) but not trim off the heads, tails, or fins. For details see our recipe Making Fish Stock.

  2. Fillets:

      Weight is for fillets ready to cut and add to the soup. The fish you choose should be ones that hold up well to wet cooking and make good Fish Stock. My favorites for this are Golden Pompono and Japanese Amberjack (Yellowtail Amberjack is just too big). Both these fish can be used skin-on and make good Fish Stock. For details see our Varieties of Fish page (very large page).

  3. Shellfish:

      The pattern recipe just used 1.1 pounds of live Mussels which are served in the shell in the stew. This is quite decorative for fancy table service, but not appropriate for buffet or family service. I use a mix of Shrimp, frozen Mussel meat, and frozen Clam meat, which adds flavor and substance. Squid Rings and other seafoods of your choice can be used. In Cornwall, they use whatever they have.

  4. Leek:

      Weight is as purchased, untrimmed, not final weight after trimming to white and light green. See Leeks for trimming.

  5. Bacon:

      The pattern recipe calls for "smoked back bacon", known in the US as smoked "Canadian Bacon". I prefer to use a block of regular Smoked Bacon (streaky bacon) and slice as needed. It has more flavor.

  6. Salt:

      The pattern recipe calls for "smoked sea salt", but I've never seen that around here. Use regular Sea Salt, and if you really want, add a couple drops of Liquid Smoke into the soup. I don't find that necessary

  7. Do-Ahead:

      A day or two ahead you can do all Prep steps except the Lemons and Parsley. Freeze the Fish and any shellfish that isn't already frozen. You can do all the cooking steps through 14 and refrigerate. On serving day you can prepare the Lemons and Parsley well ahead. Just before serving continue from step 15. For buffet, place the finished stew in a slow cooker set to "keep warm". If you do have to reheat the finished stew, take it up just to 180°F/82°C so the shellfish don't stiffen.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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