Cornish Fish Stew with Saffron and Cider
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Ingredients
- 300 g cod loins
- 200 g raw king prawns
- 400 g fresh mussels, cleaned and debearded
- 200 ml dry cider
- 400 ml fish stock
- 1 tsp saffron threads
- 1 onion
- 2 garlic cloves
- 3 tomatoes
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 208 kcal
- Protein
- 27.3 g
- Carbohydrate
- 8.6 g
- of which sugars
- 5.5 g
- Fat
- 5.2 g
- of which saturates
- 0.8 g
- Fibre
- 1.5 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion and crushed garlic in the olive oil in a large pan for 6 minutes until softened.
- 2
Add the chopped tomatoes, dry cider, fish stock and saffron threads, and bring to a simmer for 10 minutes.
- 3
Add the cod loins, cut into chunks, and simmer for 3 minutes.
- 4
Add the raw king prawns and mussels, discarding any mussels that are open and do not close when tapped.
- 5
Cover and cook for 4-5 minutes until the prawns are pink, the mussels have opened and the cod is cooked through.
- 6
Discard any mussels that have not opened, then ladle into bowls and serve with crusty bread.
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