Ingredients
For the sauce
2 tbsp olive oil
3 shallots, chopped
1 carrot, chopped
1 leek, chopped
1 bulb fennel, chopped
2 sticks celery, chopped
2 cloves garlic, chopped
30g/1oz tomato purée
4 tomatoes, skinned and chopped
60ml/2fl oz brandy
175ml/6fl oz white wine
300g/11oz mixed salmon and cod, chopped
900ml/1¾ pints fish stock
1 bay leaf
1 sprig tarragon
pinch cayenne pepper
For the stew
400g/14oz assorted fish and shellfish, such as salmon, cod, skate and clams
12 new potatoes, cooked
2 carrots, sliced and cooked
100g/3½oz fine beans, chopped and cooked
50-100ml/2-3½fl oz double cream
1 tbsp chopped fresh parsley
1 lemon, juice only
salt and freshly ground black pepper
To serve
crusty bread
garlic mayonnaise

Method
1. For the sauce, heat the oil in a casserole dish. Add the shallots, leek, carrot, fennel, garlic and celery and fry for 10 minutes over a low heat until soft.
2. Add the tomato purée, chopped tomatoes, white wine and brandy and cook to reduce by half.
3. Add the chopped salmon and cod and cook for five minutes.
4. Add the stock, bay leaf, tarragon and cayenne pepper, then cover and simmer for 40 minutes.
5. Blend the mixture, then pass through a sieve (push the mix through the sieve to get as much flavour as possible).
6. For the stew, pour the sieved sauce back into the casserole dish and bring up to the boil. Add the fish and vegetables and simmer for 3-4 minutes or until the fish is cooked through.
7. When cooked, stir in the double cream and mix through the parsley.
8. Stir in the lemon juice and season with salt and freshly ground black pepper. Serve with crusty bread and garlic mayonnaise.