I love reading cook books, rarely following any of the methods or even recipes, but I get a lot of inspiration - the reason I don't post with the traditional recipe and method combination is, I hope to inspire, not to instruct.
So, this 'ere stew ... how?
We're going to drop all manner of seafood goodies into a broth of vegetables.
The order is, veggies, salmon, shellfish, spices, finally, cream ...
First, the veggies ...
In a wide skillet, get some chopped onions softening in a little butter.
Make up a fish stock however it is that you do. I reserve all manner of heads and tail to boil up and keep a reduced stock in the freezer. I say that, but this time, it was a stock cube. Pour the stock into the skillet.
Slice some carrot and potato, get them boiling in the stock.
Once softened, add in some peas and asparagus.
Now, the seafood ...
Drop in whatever you want, but certainly salmon - a good fillet cut into large cubes. I got a wonderful piece of salmon just before Christmas and it's been sitting in my freezer waiting for a meal like this.
I also had some mussels, scallops and prawns, so these went in along with the salmon.
Watch the dish! We don't want things over-cooking, so once the salmon has gone fully opaque and just started to open, it's time to finish up the dish.
Finally, the spice and cream ...
Sprinkle over some turmeric and ground coriander, along with some black pepper. Ensure that the spices are combined.
The stock will, by now, be quite reduced and concentrated. Pour in a little full fat cream just go opaque. Cream helps to offset saltiness and lend a deep, sumptuous and warming character to the stew.
