By Big Green Egg

A vibrant and filling fish stew, packed with a range of delicious flavours, colours and textures. A definite contender for our favourite comfort food that pairs delightfully with a wedge of rustic bread and a cool glass of white wine.

SET UP YOUR EGG

Set up your EGG for direct cooking, using the Stainless Steel Grid and a Cast Iron Dutch Oven. Your target temperature is 200˚C.

PREPARE YOUR FISH

Remove the fillets from the gurnard, take off the skin then set aside, keeping the bones and trimmings. Trim off the membrane from the monkfish and remove the bone. Cut into bite size cubes. Add the trimmings and bone to the gurnard bones.

place the stew on the EGG

BEGIN THE STEW

Place all of the fish trimmings and all of the vegetables in a Cast Iron Pan and roast in your EGG for an hour until golden and caramelised. Now add 1 litre of water, bring to boil and reduce by half. Add the passata and wine and simmer for a further 30 minutes then strain through a fine sieve, saving the liquid.

fish stew

FINISH THE STEW

Add the liquid, potatoes, star anise and saffron to a Paella Pan and simmer gently for 10 minutes. Then add the mussels and fish and simmer for a further 15 minutes until the fish is just cooked through and the mussels are open.

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