Fisherman's Stew Recipe

Kiwi fishers are no strangers to the treasures of the sea. And what better way to celebrate the day’s efforts and utilise all of your catch than with a hearty and wholesome dish that pays tribute to the fruits of your labour? Enter the Kiwi Fisherman’s Stew, a delicious and easy-to-make meal that highlights the often-underappreciated parts of fish and is guaranteed to leave you feeling full.

This comforting stew, borne from the desire to create a hearty meal without wasting anything, utilises the heads, tails, and bones of the fish, turning them into a flavourful fish stock. This liquid gold becomes the base for a rich and hearty medley of fresh fish fillets, succulent shrimp, and plump mussels. The addition of aromatic herbs and a touch of capsicum and potato infuses the stew with a burst of flavour that’s sure to warm the hearts of even the toughest fisher.

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So, gather your family and friends, prepare a pot of Kiwi Fisherman’s Stew, and savour the ocean’s bounty without needing to be an A-grade chef!

Fisherman's Stew

Recipe by: Chris Scott

Prep Time: 1 hour

Cook Time: 25 minutes

Feeds: 4-8 people

Part of fish: Head, frames, fillets

Ingredients

For the Fish Stock:

• Fish heads, tails, and bones (around 1kg)

• 1 onion, roughly chopped

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 2 cloves garlic, smashed

• 2 bay leaves

• 10-12 whole black peppercorns

• Water (enough to cover the ingredients)

• Salt and pepper, to taste

For the Fisherman’s Stew:

• 1.5kg of assorted fish fillets (such as snapper, tarakihi, or any firm white fish), cut into chunks

• 500g of shrimp, peeled and deveined

• 500g of mussels, cleaned and debearded

• 1/2 cup white wine

• 1 onion, finely chopped

• 2 carrots, chopped

• 3 potatoes, chopped

• 2 cloves garlic, mince

Method

Prepare the Fish Stock:

1) Place the fish heads, tails, and bones in a large pot.

2) Add the chopped onion, carrots, celery, garlic, bay leaves, and peppercorns.

3) Cover the ingredients with cold water and add a pinch of salt.

4) Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.

5) Simmer for about 45 minutes to an hour, then strain the stock, discarding the solids. You should have a flavourful fish stock.

Make the Fisherman’s Stew:

1) In a large soup pot, heat some olive oil over medium heat.

2) Add the chopped onion, garlic, and red capsicum. Sauté until the vegetables are softened.

3) Chop potatoes into cubes and par-boil for 15 mins.

4) Stir in the diced tomatoes, tomato paste, thyme, oregano, and chilli flakes. Cook for a few minutes.

5) Add in par-boiled potatoes.

6) Pour in the fish stock and white wine. Bring to a simmer.

7) Add the fish fillets, cheeks and shrimp to the simmering liquid. Cook for about 5-7 minutes, or until the fish is cooked through and the shrimp turns pink.

8) Gently fold in the mussels and cook until they open.

9) Season the stew with salt and pepper to taste.

10) Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Enjoy!


December 2023 - Kai Ika
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited

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