Entree: United Kingdom – Cornwall & West Country – Cornish Fish Stew (Hearty Cornish stew of mixed fish, shellfish, potatoes, leeks, and cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 4 slices thick-cut bacon, approx. 4 oz (115 g) total, chopped
- 1 large leek (white and pale green parts only), washed and sliced
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 3 cups (720 ml) fish stock or low-salt chicken stock
- 1 lb (454 g) waxy potatoes (e.g., Charlotte), peeled and cut into 1/2-inch cubes
- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod or haddock), skin removed and cut into 1 1/2-inch pieces
- 8 oz (225 g) mussels, cleaned and debearded
- 1/2 cup (120 ml) single cream or double cream diluted with a little milk
- 2 tbsp (30 g) chopped flat-leaf parsley
- 1 tbsp (15 ml) chopped chives
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. In a large heavy saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped bacon and cook until the fat renders and the bacon begins to brown, about 4–5 minutes.
2. Add the leek, onion, carrots, and celery and sweat gently for 6–8 minutes until softened but not colored. Stir in the garlic and cook 30 seconds until fragrant.
3. Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pan. Add the fish stock and bring to a gentle boil.
4. Add the potatoes, reduce heat to maintain a gentle simmer, and cook for 10–12 minutes until the potatoes are nearly tender.
5. Gently add the pieces of white fish and the mussels to the pot. Cover and cook 5–7 minutes until the fish is opaque and the mussels have opened (discard any unopened mussels).
6. Stir in the cream, chopped parsley, and chives. Warm through for 1–2 minutes, taste, and season with salt and plenty of black pepper.
7. Ladle the stew into warmed bowls, finish with a squeeze of lemon, and serve with crusty bread or buttered soda bread.