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cup boiling water and add to the pan—this will immediately colour the dish.
3 Add half the fish stock and mix thoroughly. Allow the liquid to come to the boil, then simmer gently until all the liquid has evaporated.
4 Add the cubed fish and the remainder of the fish stock. Cook gently on a low heat for 5-6 minutes, stirring occasionally.
5 When the fish is cooked through, add the parsley, spinach and kale, if using. Season to taste. Lay the prawns across the top and scatter over the lemon wedges or squeeze the juice directly onto the dish. Bring the saucepan to the table and allow people to help themselves.
Hearty Fish Stew
Tiger prawns, monkfish and mussels are gently simmered in a rich garlic and tomato sauce, bringing a real Mediterranean flavour to the table. The broth can be made in advance, so you can reheat it and add the fish just before serving.
Serves 4
1 large fennel bulb
2 tbsp olive oil
1 garlic clove, peeled and chopped
200ml/7fl oz/scant
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cup dry white wine
300ml/10fl oz/1
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cups fresh fish stock
2 × 400g/14oz tins of chopped tomatoes
pinch of sugar
250g/9oz cherry tomatoes, halved
450g/1lb monkfish fillet, cut into 4cm/1
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in chunks
12 large tiger prawns, heads removed
12 mussels, scrubbed pimento paste (optional)
1 tbsp snipped garlic chives
1 tbsp chopped fresh lemon thyme
extra-virgin olive oil
salt and freshly ground black pepper
1 Remove the feathery tops from the fennel bulb, roughly chop and set aside to use as a garnish. Cut the remaining fennel bulb lengthways into quarters and finely chop, discarding the core.
2 Heat the oil in a large frying pan or wok, add the fennel and fry for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the wine, stock, tinned tomatoes and sugar, bring to the boil, then simmer gently for 5 minutes. Add the cherry tomatoes and cook for a further 5 minutes. Season well with salt and pepper.
3 Add the monkfish and bring back to a simmer. Stir in the prawns and mussels, cover and cook for approximately 5 minutes, or until the mussels have opened and the fish is cooked. Discard any mussels which have not opened. Mix in the pimento paste, if using, at this stage.
4 To serve, ladle the stew into 4 deep plates or bowls, scatter over the fennel tops, garlic chives and lemon thyme and drizzle with extra-virgin olive oil.
Seafood Chowder
With a large supply of seafood so readily available in Wexford, where I live, is it any wonder that fish features so much in this book? I often double the quantities in this recipe and use the leftovers to make fish pie (see page 117).
Serves 4
50g/2oz/
/2 stick butter
1 small onion, peeled and chopped
1 leek, trimmed and diced
1 small carrot, diced
1 potato, peeled and cubed
50g/2oz smoked salmon slices, cut into julienne (long thin strips)
125ml/4fl oz/
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cup dry white wine
425ml/15fl oz/generous 1
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cups fish stock or water
275g/10oz mixed fresh fish fillets, skinned and cut into bite-sized pieces (such as cod, haddock, hake and salmon)
12 raw Dublin Bay prawns (langoustine), scrubbed clean
150g/5oz mussels, scrubbed clean
1 tbsp chopped fresh tarragon
200ml/7fl oz/generous
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cup pouring cream
salt and freshly ground black pepper
1 Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes, or until softened.
2 Pour the wine into the pan and allow to reduce by half. Add the fish stock and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the tarragon and cream, then season to taste. Cover with a lid and simmer gently for a further 2-3 minutes, or until the fish and prawns are tender and the mussels have opened (discard any that remain closed).
3 To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.
Chicken in Red Wine
At the end of a busy day, it’s lovely to come home to a comforting stew. I usually buy a whole chicken and cut it into pieces (your butcher will happily do this for you or you could just use chicken legs). You can choose any red wine you like, but I prefer a full-bodied Burgundy. Goose fat adds real depth of flavour to this dish.
Serves 4
1 whole large chicken (1.3kg/3lb), cut into portions with skin on
50g/2oz/
/4 cup butter or goose fat
200g/7oz button mushrooms, quartered or sliced
20 pearl onions, peeled but left whole
2 garlic cloves, peeled and chopped
4 rashers of back bacon, cut into strips (lardons)
1 tsp tomato purée
600ml/1 pint/2
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cups red wine
200ml/7fl oz/generous
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cup chicken stock
3-4 fresh thyme sprigs
2 bay leaves
1 bunch of fresh parsley, to garnish
salt and freshly ground black pepper
To thicken:
25g/1oz/
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stick butter, softened
50g/2oz/
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cup plain flour
1 Preheat the oven to 180°C/350°F/Gas Mark 4.
2 Place the chicken in a large bowl. Sprinkle with salt and black pepper and mix the chicken around to ensure that it is fully seasoned.
3 Heat the butter in a large pan. Pan-fry the chicken pieces for 2-3 minutes, or until they are golden brown all over. Take the chicken pieces out of the pan and transfer to a large casserole dish.
4 If required, add another teaspoon of butter to the pan and add the mushrooms, onions, chopped garlic and bacon. Cook for 4-5 minutes, or until glazed and golden brown. Add the tomato purée and whisk in the red wine together with the chicken stock. Bring the mixture to the boil, then add the fresh thyme sprigs and the bay leaves to the sauce. Pour the sauce over the chicken pieces in the casserole and place in the oven for 1-1
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hours, or until the chicken is cooked through.
5 Remove the chicken from the sauce, place on a warmed plate, cover with foil and leave for a couple of minutes. Remove the thyme and bay leaves from the sauce. Return the saucepan to the hob and bring the sauce to the boil.
6 Mix the softened butter with the flour into a soft dough. Break this into the boiling liquid (it is very important that the liquid is boiling at this stage; if not, it will make for a very lumpy sauce) and whisk rapidly, then allow the sauce to thicken for 8-10 minutes.
7 Put the chicken on a serving plate, pour over the sauce and garnish with the parsley. Serve with crusty bread and crisp green vegetables.
Beef and Black Bean stir-fry
Stir-fries are the ultimate one-pot meal, and this is a quick, healthy and very tasty dish. You don’t have to use a wok—a large frying pan works just as well.
Serves 4
