Rustic, Frisian fish stew straight from the coast! Fast, easy and very tasty

Ingredients

• 400g redfish or hake fillets
• 150g of fresh North Sea crabmeat
• 150g of fresh blue muscles
• 500ml of fish stock (homemade or purchased)
• 250ml of dry white wine
• 1-2 medium onions
• 1 finely chopped clove of garlic
• 1 small bunch of spring onion
• 60g fresh fennel
• 2 ripe tomatoes, peeled
• Some crab or crayfish butter
• Spices

Preparation

1. Rinse the fresh fish under cold, running water and then cut into 2-3cm large pieces.
2. Rinse the vegetables and then cut into small rings or strips.
3. Fry all the ingredients in some olive oil on medium heat until soft, add 250ml of water, fish stock and the white wine.
4. Allow the dish to simmer on low heat for 3-4 minutes, making sure that the vegetables remain al dente.
5. Add the 1-2 tsps. of crab or crayfish butter.
6. Add the fish and cook for a further 4-5 minutes.
7. Add salt and pepper to taste, the tomato pieces, crabmeat and the muscles.
8. Allow to heat, but not cook and serve al dente.

Serving suggestion

The perfect accompaniment is a lovely loaf of freshly baked crispy bread with some rocket, garlic and olive oil.