- Prepare and dice into approximately 2 cm square pieces of a mixture of whatever fish is in season (suggest cod, haddock, gurnard, squid, monks,or other firm meaty white fish).
- In a large saucepan put the oil, onion, garlic, fennel and celery and thyme. Heat this gently for around 10 mins until the onion is soft. Add the orange zest, lemon juice, bay leaves and white wine.
- Let this boil for around 5 mins until the alcohol has burned oﬀ. Add the chopped tomatoes and the fish stock and gently bring to the boil. Let it simmer for 15 mins. Check the ﬂavour of the brew and season with salt and freshly ground black pepper if necessary.
- If you want it thinner, add more fish stock or, if you prefer it thicker, let it boil for a further 5 mins uncovered to reduce. Gently add the fish and mussels (if using) to the brew and let this simmer for around 5 to 8 mins until the fish is cooked.
Recipes provided by So Much To Sea...