This Month's Recipe...
March – South coast stew of gurnard, cod, mussels, saffron, new garlic and butter beans
From page 179 of Kitchenella.
A quick-to-make stew that can match the glories of the famous French bouillabaisse any day.
2 heaped tablespoons butter
1 bulb wet garlic, roughly chopped
1 celery stick, finely chopped
8 saffron strands
2 teaspoons ground coriander seed
½ teaspoon ground cumin
2 fillets from a large gurnard, skinned and cut into bite-sized pieces
450g cod fillet, skinned and cut into bite-sized pieces
1 litre mussels
2 wineglasses white wine
2 teaspoons tomato purée
1 x 450g tin butter beans, drained
toasted bread, to serve
Melt the butter in a casserole dish and add the garlic, celery and spices (including the saffron strands). Cook over a medium heat, stirring, until soft but not coloured. Add the fish, and turn it in the butter before it flakes. Throw in the mussels, then pour in the wine. Cook until the wine bubbles, then add the tomato purée, the butter beans and just enough water to cover.
Bring to the boil and cook gently for a few minutes until the fish is cooked and the mussels are wide open. Discard any that do not open. Serve spooned into bowls, with toasted bread on the side.