Name: Cornish Fish Stew
Ingredients: 3 lb Fish bones; (3 to 4); Celery stalk; 1 sl Ginger; (optional); 2 tb Olive oil; (2 to 3); 1 Onion; peeled and chopped; 2 Leeks; trimmed and sliced; 2 Celery stalks; trimmed and sliced; 4 Potatoes; peeled and diced; 2 Red mullet; scaled and cleaned; 4 sm John Dory; cleaned and trimmed; ; of the fins; 1 Gurnard; cleaned and trimmed; (1 to 2); ; of the fins and; ; spines; 1 lb Pollock or ling; skinned and diced; 1 Squid; cleaned and cut; ; into rings; ; (optional); Parsley; Mint; Tarragon; Coriander leaves; Spring onions; Salt; Pepper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cornish	Frances, Bissell’s, Kitchen	4	servings

INGREDIENTS

3	lb	Fish bones; (3 to 4)
		Celery stalk
1	sl	Ginger; (optional)
2	tb	Olive oil; (2 to 3)
1		Onion; peeled and chopped
2		Leeks; trimmed and sliced
2		Celery stalks; trimmed and sliced
4		Potatoes; peeled and diced
2		Red mullet; scaled and cleaned
4	sm	John Dory; cleaned and trimmed
		; of the fins
1		Gurnard; cleaned and trimmed
		(1 to 2)
		; of the fins and
		; spines
1	lb	Pollock or ling; skinned and diced
1		Squid; cleaned and cut
		; into rings
		; (optional)
		Parsley
		Mint
		Tarragon
		Coriander leaves
		Spring onions
		Salt
		Pepper

INSTRUCTIONS

STOCK
BASE
FISH
FOR SEASONING, YOUR CHOIC
Heat the olive oil in a large saucepan and fry the vegetables until
translucent. Pour on about 1 pint of fish stock and cook until the
vegetables are tender.
Pour in about 2 pints more stock and bring to the boil. At this point
add the fish, herbs and seasoning, bring back to simmering point, and
cook for 5-8 minutes before serving.
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Converted by MM_Buster v2.0l.

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