Ingredients

• 2 tbsp olive oil
• 3 shallots
• chopped
• 1 carrot
• chopped
• 1 leek
• chopped
• 1 bulb fennel
• chopped
• 2 sticks celery
• chopped
• 2 cloves garlic
• chopped
• 30g/1oz tomato purée
• 4 tomatoes
• skinned and chopped
• 60ml/2fl oz brandy
• 175ml/6fl oz white wine
• 300g/11oz mixed salmon and cod
• chopped
• 900ml/1¾ pints fish stock
• 1 bay leaf
• 1 sprig tarragon
• pinch cayenne pepper
• 400g/14oz assorted fish and shellfish
• such as salmon
• cod
• skate and clams
• 12 new potatoes
• cooked
• 2 carrots
• sliced and cooked
• 100g/3½oz fine beans
• chopped and cooked
• 50-100ml/2-3½fl oz double cream
• 1 tbsp chopped fresh parsley
• 1 lemon
• juice only
• salt and freshly ground black pepper
• crusty bread
• garlic mayonnaise

Directions

• For the sauce
• heat the oil in a casserole dish. Add the shallots
• leek
• carrot
• fennel
• garlic and celery and fry for 10 minutes over a low heat until soft.
• Add the tomato purée
• chopped tomatoes
• white wine and brandy and cook to reduce by half.
• Add the chopped salmon and cod and cook for five minutes.
• Add the stock
• bay leaf
• tarragon and cayenne pepper
• then cover and simmer for 40 minutes.
• Blend the mixture
• then pass through a sieve (push the mix through the sieve to get as much flavour as possible).
• For the stew
• pour the sieved sauce back into the casserole dish and bring up to the boil. Add the fish and vegetables and simmer for 3-4 minutes or until the fish is cooked through.
• When cooked
• stir in the double cream and mix through the parsley.
• Stir in the lemon juice and season with salt and freshly ground black pepper. Serve with crusty bread and garlic mayonnaise.