Fish Stew with Jelly Ears

Fish stew made with shallots, monkfish, clams, mussels, white wine, cream
courgette, samphire wild garlic and jelly ears...yes, you read that right, jelly ears!! Jelly ears are a fungus that grows on decaying branches...so called because they really do look like ears!

Ingredients

1 shallot, diced
400g monkfish, sliced into 2cm pieces
50g butter
1 tbsp olive oil
Salt and pepper
250g clams
250g mussels
100ml white wine
100ml double cream
1 large courgette, cut out with a Parisienne scoop
100g samphire
Small bunch of wild garlic, diced
½ lemon, juice only

Optional – 2 tbsp Jelly Ears, dehydrated and blitzed

Method

Print Recipe

Heat the oven to 200C.
Heat a large fry pan until it’s hot, then add the butter and oil.
When foaming, add the shallots and fish, then add the wine and cream. Season. Cook for 2 to 3 minutes, then add the courgettes, mussels and clams. Pop the lid on and cook for 2 minutes.
Finish with the samphire, wild garlic, lemon juice and dried jelly ears.

Ingredients

1 shallot, diced
400g monkfish, sliced into 2cm pieces
50g butter
1 tbsp olive oil
Salt and pepper
250g clams
250g mussels
100ml white wine
100ml double cream
1 large courgette, cut out with a Parisienne scoop
100g samphire
Small bunch of wild garlic, diced
½ lemon, juice only

Optional – 2 tbsp Jelly Ears, dehydrated and blitzed

Method

Heat the oven to 200C.
Heat a large fry pan until it’s hot, then add the butter and oil.
When foaming, add the shallots and fish, then add the wine and cream. Season. Cook for 2 to 3 minutes, then add the courgettes, mussels and clams. Pop the lid on and cook for 2 minutes.
Finish with the samphire, wild garlic, lemon juice and dried jelly ears.