Bowl of Sussex Fish Stew
(click to enlarge)

Sussex Fish Stew


England    
Makes:
Effort:
Sched:
DoAhead:  		 12 cups
***
1-1/2 hr
Most		 An excellent fish stew from the far south central coast of England. See also Scheduling and Comments.




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Fish Fillet (1)
Fish Stock (2)
Shellfish (3)
Potatoes (4)
-- Fry Mix
Leek (5)
Fennel Bulb
Olive Oil
-- Flavors
Bay Leaves
Rosemary sprig
Parsley sprig
Sea Salt
Pepper blk
--Finish
Fish Stock
Cider, dry (6)
Sour Cream
-- Serve With
Crusty Bread
  or Rice
Pre-Prep   -   (1 hr 40 min - 1 hr work)
  1. Scale, Clean and Filet your FISH. Make FISH STOCK with the head, fins and bones - or - see Fish Stock page for alternatives. page. Freeze Fish if not using same day.
  2. IF including Shrimp, shell and de-vein them. Freeze if not used the same day.
Prep #1   -   (40 min)
  1. Trim LEEK to white and light green, wash and slice about 1/8 inch thick. Weight is as purchased.
  2. Trim stems from FENNEL BULB. Cut in in half lengthwise, then two more cuts lengthwise to make 6 pieces. Cut out core and slice crosswise about 1/8 inch thick. Add to Leeks.
  3. Peel POTATOES, slice about 1/4 inch thick and cut slices into pieces about 1/2 inch. Hold in cold water until needed.
Prep #2   -  (10 min - see Scheduling)
  1. Cut FISH FILETS into bite size pieces.
  2. Prep SHELLFISH as needed. Keep separate from Fish.
Run   -   (30 min)
  1. In a 4 quart pot, heat Olive Oil. Stir in Leek mix and fry stirring for about 5 minutes.
  2. Stir in all Flavors items, Fish Stock, and Cider. Bring to a boil and simmer 5 minutes.
  3. Drain Potatoes and stir in. Bring back to a boil and simmer until Potatoes are just cooked through.
  4. IF doing ahead, stop here (see Scheduling).
  5. Near Serving time, bring back to a boil over high heat. Stir in Fish. Bring back to a boil and simmer until it flakes, usually less than 5 minutes.
  6. Stir in Shellfish. Bring back to a boil over high heat. When it's starts to bubble it's done.
  7. Stir in Sour Cream and let heat a couple minutes but well below a boil. Take off the heat.
  8. Serve hot with Bread on the side - or - you can place a bowl of Steamed Rice on the table to be spooned in as desired.
  9. IF serving on the Buffet, pour into a slow cooker set to "keep warm". If any must be reheated, bring up to only 170°F/77°C.
NOTES:

  1. Fish Fillets:

      Weight is for fillets ready to cut and add to the soup. The pattern recipe calls for a mix of fish, but you can use just one. The fish you choose should be ones that hold up well to wet cooking and make good Fish Stock. My favorites for this are Pompano and Amberjack . Both these fish can be used skin-on and make good Fish Stock. Other good fish are Tilapia, Pacific Barracuda, Bluefish, Cobia, Cod, Emperor, Ling Cod, Monkfish, Parrotfish, Rabbitfish, Snakehead / Mudfish, Red Snapper (not all other snappers) - for details see our Varieties of Fish page (very large page).

  2. Fish Stock:

      It is always best to buy your fish whole (the only way you can be sure you're getting the kind of fish you're paying for, especially for more expensive fish). The heads, fins, bones, and sometimes skins can be used to make excellent fish stock. I dismantle the fish at least a day ahead, freeze the Fillets, and make the Broth. You can have the fish man scale and clean the fish (done free in all the Asian markets here in Southern California) but not trim off the heads, tails, or fins. For details see our recipe Making Fish Stock. IF fish scraps are not available, see our Emergency Fish Broth / Stock page - or, you can go Southeast Asian and use Chicken Stock.

  3. Shellfish:

      The pattern recipe suggessted Mussels could be included but gave no amount (nor any measure for the fish). I use a mix of Shrimp, frozen Clam meat, and squid, which add flavor and substance. Other seafoods of your choice can be used. The master recipe for seafood soups and stews is, "use what you've got". Baby Octopus, Sea Cucumber, Mussels, Cuttlefish, Periwinkles, are all options.

  4. Potatoes:

      White Rose or similar waxy potatoes work well in recipes of this sort. Avoid Klondike Gold type potatoes - they turn to mush if cooked a little more than the minimum. For details see our Potatoes page.

  5. Leek:

      Weight is as purchased, untrimmed, not final weight after trimming to white and light green. See Leeks for trimming.

  6. Cider, dry:

      Supermarket Cider will not work well in this recipe, it needs an artisinal Dry Cider. I use a good quality Dry Hard Cider.

  7. Scheduling:

      Even a few days ahead you can do the Pre-Prep steps and freeze. A day or two ahead you can do all Prep #1 steps and do the Run steps through 10. Refrigerate. On serving day you do the Prep #2 steps which will take only a few minutes (after thawing), then continue with steps 11 through 12. For buffet, place the finished stew in a slow cooker set to "keep warm". If you do have to reheat the finished stew, take it up just about 170°F/77°C.

  8. Comments:

    The author of the pattern recipe complains that every country that does a lot of fishing has an outstanding fish stew or soup - except England, thus his recipe. I have modified his recipe by adding shellfish to it (he does allow mussels) and clarifying amounts. His recommended fish are a mix of Hake, Cod, Haddock, Gurnard, and Dabs, all imperfectly available here in Southern California.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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