Dorset Seafood Stew

Ingredients

While the original Peruvian Cau Cau de Mariscos is traditionally made with potatoes and yellow chili peppers, the Dorset Seafood Stew replaces these ingredients with locally available vegetables and spices. The flavors of the stew are adapted to the Dorset cuisine, incorporating herbs and spices commonly used in the region. The cooking techniques and seafood selection are also tailored to the coastal flavors of Dorset. We alse have the original recipe for Cau cau de mariscos, so you can check it out.

• 500g (1.1 lb) mixed white fish fillets, such as cod or haddock, cut into chunks 500g (1.1 lb) mixed white fish fillets, such as cod or haddock, cut into chunks
• 500g (1.1 lb) mixed shellfish, such as mussels and prawns 500g (1.1 lb) mixed shellfish, such as mussels and prawns
• 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
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) fish or vegetable stock 500ml (2 cups) fish or vegetable stock
• 200ml (3/4 cup) dry white wine 200ml (3/4 cup) dry white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red bell pepper, and fennel. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, smoked paprika, dried thyme, and bay leaf. Cook for another 2 minutes.
3. 3.
   Pour in the fish or vegetable stock and white wine. Bring to a simmer.
4. 4.
   Add the fish chunks and shellfish to the pot. Season with salt and pepper.
5. 5.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the seafood is cooked through and the flavors have melded together.
6. 6.
   Remove the bay leaf and discard.
7. 7.
   Serve the Dorset Seafood Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. If using frozen fish, thaw it completely before adding it to the stew.
• Shellfish — Scrub the mussels thoroughly and discard any that do not close when tapped. Peel and devein the prawns before adding them to the stew.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lemon juice to the stew just before serving.
• Serve the seafood stew with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Dorset Seafood Stew in deep bowls, accompanied by warm crusty bread. Sprinkle fresh parsley on top for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a variety of seafood on top of the stew, such as a large prawn or a seared scallop. Drizzle a swirl of olive oil over the stew and garnish with a sprig of fresh thyme.