British-Style Fish Stew

Ingredients

In the original Burrida recipe from Sardinia, the fish is cooked in a tomato-based sauce with the addition of vinegar and saffron. In this British adaptation, the fish stew is prepared with a fragrant broth made with onions, garlic, tomatoes, and white wine. The British version focuses on the natural flavors of the seafood and uses herbs like thyme and parsley to enhance the taste. The British-Style Fish Stew is heartier and has a thicker texture compared to the original Burrida. We alse have the original recipe for Burrida (Sardinia), so you can check it out.

• 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks 500g (1.1 lb) mixed white fish fillets (such as cod, haddock, or sole), cut into chunks
• 250g (8.8 oz) salmon fillet, cut into chunks 250g (8.8 oz) salmon fillet, cut into chunks
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 500ml (2 cups) fish or vegetable stock 500ml (2 cups) fish or vegetable stock
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. 2.
   Add the canned chopped tomatoes and cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
4. 4.
   Add the fish stock, dried thyme, and season with salt and pepper. Bring the mixture to a simmer.
5. 5.
   Gently add the fish chunks, prawns, and mussels to the pot. Cover and cook for about 5-7 minutes until the fish is cooked through and the mussels have opened.
6. 6.
   Sprinkle the chopped parsley over the stew and give it a gentle stir.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the British-Style Fish Stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. Avoid overcooking the fish to maintain its tenderness.
• Mussels — Before cooking, discard any mussels with broken shells or that do not close when tapped. After cooking, discard any mussels that have not opened.

Tips & Tricks

• For a richer flavor, you can add a splash of cream or a dollop of butter to the stew just before serving.
• Serve the stew with a sprinkle of freshly chopped parsley on top for added freshness.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a spicier stew, you can add a pinch of chili flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the British-Style Fish Stew in deep bowls, accompanied by crusty bread or creamy mashed potatoes. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange a variety of seafood on top of the stew, such as a large prawn or a mussel in its shell. Drizzle a little olive oil over the stew and sprinkle some freshly ground black pepper for an elegant touch.