Celebrated chef Rick Stein has been shaking up the culinary world with his innovative dishes, aiming to tantalise taste buds with new flavours.
Rick Stein shared his thoughts: “So often we’re creatures of habit, and stick to eating cod, haddock, salmon, tuna, and prawns.”
He added: “But there are lots of other species that I think we should be enjoying more often!”
The chef elaborated on the benefits: “They are caught and landed around the British coast, and when cooked in the right way, [they] are brilliant alternatives to the popular choices and can reduce pressure on overfished stocks.”
Rick Stein has now divulged his latest creation, a simple yet delectable salt coley, chickpea and parsley stew recipe that’s easy to whip up in just three steps, reports the Express.
For those eager to try their hand at this fish stew, which serves four, here’s what you’ll need and how to make it:.
Ingredients:
– Coley fillet
– Salt
– Olive oil
– Garlic
– Chilli flakes
– Chopped tomatoes
– Chickpeas (and a bit of their cooking liquid)
– Water
– Parsley
– Extra virgin olive oil
Method:
1. Begin by salting the coley.
Generously sprinkle salt over the fish fillet, cover, and leave it in the fridge for three to four hours. Afterward, rinse the brined fish under cold water, and once firmed up, cut it into bite-sized chunks.
2. In a large pan, heat some olive oil, then sauté garlic and chilli flakes for a couple of minutes, ensuring they don’t brown.
Stir in the chopped tomatoes, chickpeas, a splash of the chickpeas’ cooking liquid, 200ml of water, and the salted coley. Let it simmer for about four to five minutes until the stew thickens slightly.
3. To serve, ladle the stew into a bowl, garnish with freshly chopped parsley, and drizzle generously with extra virgin olive oil.
Enjoy your homemade fish stew!