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Springy fish stew

Alison Roman
Alison Roman

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Alison Roman's springy fish stew (prawns optional).
Alison Roman's springy fish stew (prawns optional).William Meppem

Any firm white fish can be used, while prawns add a flavour and colour boost. As the liquid reduces, flavours intensify, so check seasoning regularly.

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Ingredients

  • 50ml olive oil 

  • 250g leeks, thinly sliced 

  • small fennel bulb, thinly sliced 

  • salt, freshly ground pepper 

  • 60ml dry white wine 

  • 500ml water or vegie stock

  • 240ml heavy cream 

  • 800g blue-eye trevalla or other firm white fish, each cut into 4 equal portions 

  • 200g green prawns, peeled

  • 150g shelled peas or thinly sliced asparagus 

  • 75g mixed herbs, such as parsley, dill, mint or chives 

  • 1 lemon, for zest and juice

  • chilli flakes, optional

Method

  1. Step 1

    Heat olive oil in a large, heavy-bottomed pot over medium heat. Add leeks and the fennel.

    Step 2

    Cook, stirring occasionally, until leeks are bright green and starting to brown and fennel is completely tender, about eight to 10 minutes.

    Step 3

    Add white wine and cook until almost evaporated, about three minutes.

    Step 4

    Add water (or stock), cream and season. Bring to a simmer and continue to gently cook until flavours have come together, about five to eight minutes. 

    Step 5

    Add fish, nestling each piece until submerged. Cover the pot and gently cook for five minutes. 

    Step 6

    Add the prawns and vegetables and gently cook until fish and prawns are cooked through and the vegetables are bright green and tender, about two minutes. Remove from heat. 

    Step 7

    To serve, toss herbs with a bit of lemon zest, juice and season. Ladle the stew into bowls and top with the herb mix and sprinkle with more pepper and chilli flakes, if using.

    Serve with: Alison Roman's crushed, buttered potatoes

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Alison RomanAlison Roman is an American food writer, chef and bestselling cookbook author.

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