Pembrokeshire-inspired Creamy Fish Stew with Fermented Fish Paste

Ingredients

In this adaptation, we have incorporated the flavors of Pembrokeshire by replacing the traditional Malaysian ingredient, tempoyak, with fermented fish paste. Additionally, we have adjusted the herb and spice profile to reflect the culinary preferences of Pembrokeshire cuisine. The dish still maintains its creamy texture and highlights the use of fresh seafood, which is abundant in both Malaysian and Pembrokeshire cuisines. We alse have the original recipe for Tempoyak, 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) 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
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 2 tablespoons fermented fish paste 2 tablespoons fermented fish paste
• 400ml (1 2/3 cups) fish or vegetable stock 400ml (1 2/3 cups) fish or vegetable stock
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced red bell pepper, and diced carrot. Sauté until the vegetables are softened.
2. 2.
   Add the fermented fish paste to the pot and stir well to combine with the vegetables.
3. 3.
   Pour in the fish or vegetable stock and bring to a simmer.
4. 4.
   Add the fish chunks to the pot and cook for 5 minutes.
5. 5.
   Gently add the prawns and mussels to the pot and cook for an additional 3-4 minutes, or until the prawns are pink and the mussels have opened.
6. 6.
   Stir in the heavy cream, dried thyme, and dried parsley. Season with salt and pepper to taste.
7. 7.
   Simmer the stew for another 2-3 minutes to allow the flavors to meld together.
8. 8.
   Serve the creamy fish 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 thoroughly before cooking.
• Fermented fish paste — Use a good quality fermented fish paste for the best flavor. Adjust the quantity according to your taste preference, as the intensity can vary between brands.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Serve the stew with crusty bread or over a bed of steamed rice for a heartier meal.
• Experiment with different types of seafood, such as scallops or squid, to personalize the dish to your liking.
• If you prefer a thinner consistency, add a splash of white wine or additional stock to the stew.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the creamy fish stew in individual bowls, accompanied by a slice of crusty bread or a side of steamed rice. Garnish each serving with fresh parsley for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange a few cooked mussels in their shells on top of the stew. Drizzle a swirl of cream or olive oil over the surface and sprinkle some freshly chopped herbs for an elegant touch.