400ml/14fl oz fish stock
1 garlic clove
2 bay leaves
1 tbsp chopped fresh tarragon
pinch cayenne pepper
200g/7oz tomato puree
200ml/7fl oz brandy
splash white wine
pinch smoked paprika
50ml/2fl oz double cream
400g/14oz assorted fish and shellfish (such as salmon, cod and/or clams)
2 new potatoes, cooked, cut in half
handful sliced carrots, boiled and drained
handful fine beans, chopped, boiled and drained
squeeze lemon juice
salt and freshly ground black pepper
2 tomatoes, chopped, to serve
handful fresh parsley, chopped
For the stock, place all the stock ingredients into a saucepan, bring to the boil and simmer for 20 minutes or until the liquid has reduced by a quarter. Strain the stock through a fine sieve into a clean pan.
For the stew, add the cream to the pan and bring to the boil.
Add the fish, potatoes, carrots and beans and simmer for five minutes or until the fish has cooked.
Add a squeeze of lemon juice, salt and freshly ground black pepper.
Serve in bowls sprinkled with chopped fresh tomatoes and parsley.
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