Seafood Stew

This seafood stew uses haddock and mixed seafood cocktail. You could use any white fish and mussels, whelks, cockles or whatever mixture of frozen seafood you prefer.

Seafood Stew
1lb (450g) haddock - skinned, boned and cut into bite sized chunks
1lb (450g) seafood cocktail - defrosted
1 onion - peeled and chopped
1 clove garlic - peeled and crushed
2 fish stock cubes or 1 pint fish or vegetable stock
1.5 lbs (675g) peeled cubed potatoes
1 tbspn olive oil
8 oz (225g) peas or mixed veg - defrosted
handful fresh chopped parsley
salt and pepper to taste

Heat the oil in a large pan and gently fry the onion and garlic until softened.

Add the stock (if using cubes, dissolve in 1 pint of boiling water) and bring to the boil.

Add the potatoes and simmer for about 10 minutes until they're tender.

Add the fish and peas and simmer for 2 minutes.

Add the seafood cocktail and parsley and simmer for a further 2 minutes.

Serve immediately - I like crusty bread and butter with this (actually, I like crusty bread and butter period)

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