Hebridean Fish Stew
A comforting Outer Hebridean stew of tender white fish and shellfish gently poached in a creamy, potato-thickened broth with sweet leeks and fresh parsley.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Large heavy-based casserole dish
- •Wooden spoon
- •Vegetable peeler
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 18 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 395 kcal
Instructions
- 1
Melt the butter in a large heavy-based casserole dish over medium heat on the hob.
- 2
Add the chopped onion and sliced leek, cooking gently for 8 minutes until soft and translucent.
- 3
Add the cubed tatties (potatoes) and pour in the fish stock.
- 4
Bring to a gentle boil, then lower the heat and simmer for 15 minutes until the potatoes are fork-tender.
- 5
Crush a few potato cubes against the pot wall using a wooden spoon to thicken the broth.
- 6
Stir in the whole milk and double cream, then bring the liquid back to a very gentle simmer.
- 7
Gently drop in the haddock pieces and simmer for 4 minutes until the fish turns opaque.
- 8
Add the shellfish and cook for a further 2 minutes until thoroughly heated through.
- 9
Season with sea salt and black pepper, stir through the fresh parsley, and serve immediately in warm bowls.
Chef's tips
Use a floury potato variety such as Maris Piper or King Edward because their starch thickens the milky broth without needing a roux. Keep the heat gentle once the milk and fish are added to prevent the broth from curdling or breaking the delicate fish pieces.
Ingredient substitutions
- haddock fillet → cod, coley, pollack, or any firm white fish
- cooked mussels or raw peeled prawns → smoked haddock pieces, queen scallops, or crab meat
Storage
Store leftover stew in an airtight container in the fridge for up to 1 day.
Reheating
Reheat gently in a saucepan over low heat on the hob until steaming, stirring carefully to avoid breaking the fish chunks.
Common mistakes to avoid
- •Boiling the stew vigorously after adding the milk, which can cause the dairy to split and the fish to disintegrate.
- •Cutting the fish into tiny pieces that break apart into flakes rather than staying in distinct, succulent bites.
Serving suggestions
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