From Ireland's rugged coastline comes a hearty fisherman's stew, celebrating the Atlantic's finest catches. While different from Ireland's famed meat stews, this coastal dish has been a staple in Irish fishing communities for generations, making the most of the daily harvest from pristine waters. The combination of firm white fish, plump mussels, tender squid, and sweet prawns, all gently cooked in a rich broth with garden vegetables and a splash of white wine, captures the essence of Irish coastal cooking.
Ingredients
500g firm white fish (haddock, cod or monkfish), cut into chunks
12 mussels, cleaned and debearded
8 large prawns, shell on
200g squid rings
12 clams, cleaned
2 medium onions, finely diced
4 garlic cloves, minced
3 fresh red chillies, finely chopped (adjust to taste)
2 celery stalks, finely diced
2 carrots, diced
400g chopped tomatoes
1 liter rich fish stock
120ml dry white wine
2 bay leaves
Fresh parsley, chopped
Salt and freshly ground black pepper
3 tablespoons olive oil
1 lemon, cut into wedges
Instructions
Heat olive oil in a large heavy-based pot over medium heat. Add onions, celery, and carrots. Cook until softened (about 5 minutes).
Add garlic and chillies, cook for another 2 minutes until fragrant.
Pour in the white wine, let it bubble and reduce by half (about 3 minutes).
Add chopped tomatoes, fish stock, and bay leaves. Bring to a simmer and cook for 15 minutes to let flavours develop.
Add the firm white fish pieces and squid rings. Simmer for 3 minutes.
Add mussels and clams. Cover and cook for 2-3 minutes until they start to open.
Add the prawns and cook for a final 2-3 minutes until they turn pink and the shellfish is fully opened.
Season with salt and pepper to taste.
Discard any shellfish that haven't opened and remove bay leaves.
Scatter with fresh parsley and serve hot with lemon wedges and crusty bread.
Notes
The freshness of seafood is crucial for this dish Fish stock can be homemade or bought, but should be good quality Seafood can be varied according to availability The stew should be brothy rather than thick Adding seafood in stages ensures nothing gets overcooked