Cornish fish stew


This is a deluxe fish supper that will impress at any dinner party or special occasion, such as Christmas eve.


For the marinated fish and seafood

  • 1 monkfish tail, bones removed and reserved, trimmed of sinews and sinews reserved, and cut into 8 equal chunks
  • 600g/1lb 5oz gurnard, filleted and fish bones and parts reserved, each fillet halved to create 4 pieces
  • 8 large scallops
  • 1 garlic clove, finely chopped
  • 1 rosemary sprig, leaves picked and chopped
  • 1 lemon, zest only
  • 100ml/3½fl oz light olive oil
  • sea salt and freshly ground black pepper

For the fish stock

For the stew

For the croûtes

For the spicy anchovy mayonnaise