Rich in fresh flavours and easy to whip up, this west coast fish stew served with pot beer bread is best enjoyed with a glass of chilled white wine and lashings of butter.
West coast fish stew served with pot beer bread
Pot beer bread
- 420g cake flour
- 1 x 10g sachet instant yeast
- 350ml beer
- 3ml salt
- 2 onions, sliced
- 4 garlic cloves, crushed
- 250ml white wine
- 2 x 400g tins chopped tomatoes
- 2 fresh bay leaves
- zest of 1 lemon
- 500g kingklip or other firm white fish
- 500g black mussels, cleaned
- 12 large prawns, deveined
- juice of ½ lemon
- salt and freshly ground black pepper, to taste
- 60ml fresh flat-leaf parsley, chopped
Preheat the oven to 200°C.
Mix together the bread ingredients to form a soft dough.
Knead the dough until it becomes soft and elastic, about 5 – 10 minutes. Place the dough in a greased ovenproof pot and cover. Allow to rise until double in size then bake until it is cooked through and sounds hollow, about 45 minutes. Set aside until needed.
To make the stew, fry the onion and garlic until soft in a heavy-based pot with a tight-fitting lid for about 2 minutes. Add the wine, tomatoes, bay leaves and zest, and allow to simmer until the sauce begins to thicken, about 20 minutes.
Cut the fish into medium-sized chunks and add it to the sauce along with the mussels and prawns. Replace the lid and simmer until the fish has cooked through, prawns have turned bright pink and the mussels have opened, about 20 minutes.
Stir through the lemon juice and season. Sprinkle with the parsley and serve immediately with fresh chunks of beer bread.