When i see a fish stew dish or recipe, it brings back memories of Cotriade from my native Brittany or Bouillabaisse from Marseille.
Next print run should correct typo in eschalots (French shallots) to echalotes.
FISH STEW with GREMOLATA
1 teaspoon olive oil
4 eschalots (French shallots), peeled and thinly sliced
2 cloves garlic, sliced
1 teaspoon dried chilli flakes
750ml fish stock
1 x 400g can cherry tomatoes
750g firm white fish fillets, skin off, cut into large cubes
16 clams (vongole), cleaned
sea salt and cracked black pepper
. cup flat-leaf parsley laves
1 tablespoon finely grated lemon rind
Heat a deep frying pan over medium–high heat. Add the oil, eschalots, garlic and chilli and cook for 2 minutes or until soft.
Add the stock and tomatoes and simmer for 10 minutes. Add the fish, clams, salt and pepper and cook for 5 minutes or until cooked through and the clams have opened. Divide the soup between bowls and top with the parsley and lemon rind to serve.
(* Reproduced with permission from Fresh and Light by Donna Hay, US edition published by Harper 360, 2014- Photography byWilliam Meppem)