Fish Stew

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.

Recipe Essentials

Serves: 6 people

EGG setup: Indirect
EGG target temperature: 200˚C
Cooking time: 90 minutes
Recommended charcoal: Eucalyptus

Ingredients

For the Stew
- 1 large gurnard
- 1kg monkfish tail, on the bone
- 500g mussels
- 500g passata
- 2 glasses white wine
- 1 large leek, roughly chopped
- 1 large onion, roughly chopped
- 6 cloves garlic, roughly chopped
- 1 head of fennel, roughly chopped
- 2 star anise
- 1 pinch of saffron
- 300g cooked new potatoes

Equipment

Paella Pan

From
£ 18.60
Stainless Steel Grid

From
£ 48.70
Cast Iron Dutch Oven

£ 60.90
100% Natural Eucalyptus Lumpwood Charcoal

£ 31.35

SET UP YOUR EGG

Set up your EGG for indirect cooking, with ConvEGGtor in legs up position and Stainless Steel Grid on top. 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.

BEGIN THE STEW

Place all of the fish trimmings and all of the vegetables in a Cast Iron Dutch Oven and roast in your EGG for 40 minutes 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.

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.