Springtime fish stew recipe

Updated at: Wed, 20 Mar 2024 13:14:35 GMT

Step 1

SERVES

Step 2

Peel and finely slice the shallots. Place the butter and a drizzle of olive oil in a large saucepan. Pop on to a medium heat and add the sliced shallot to the pan. Sauté for 10 minutes, until starting to soften.

Step 3

Cut the potatoes into even-sized chunks, about 3cm in size, and add to the pan along with the stock. Bring to the boil then simmer for eight minutes, until the potatoes are just cooked.

Step 4

Meanwhile, prepare the seafood. Check and clean the mussels and clams well, discarding any that don’t close. Remove the veins from the prawns. Cut the cod into 2-3cm chunks.

Step 5

When the potatoes are ready, stir in the spinach. After a minute, add all the seafood to the pan, bring back to the boil and cover with a lid. Reduce the heat to medium and cook for five minutes, until the prawns and cod are cooked through and the mussels and clams have had a chance to open. Discard any that are still closed.

Step 6

Stir in the crème fraîche, season to taste and finely chop the herbs. Squeeze in the juice of half the lemon and stir in the herbs. Serve with bread and the remaining lemon half to squeeze.

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