Every boat in the Lowmarsh fleet has its own version of this stew, and every crew will tell you theirs is the right one. They agree on the basics: a deep pan, good tomatoes, more garlic than seems sensible and whatever white fish did not sell at the quay that morning.
This version comes from Marta Ruiz, who has cooked it on the deck of the Santa Clara for 20 years. “The secret is patience with the onions,” she says. “And not touching the fish once it’s in.”
It scales well for a crowd, and it is better the next day. Use the servings buttons to change the amounts, and turn on cook mode to stop your screen going dark while you cook.
Recipe
Lowmarsh fisherman’s stew, the way the last boats still make it
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
Ingredients
Method
Cook's note: On board, the crew add a splash of the cooking water from the morning's shellfish instead of stock. A spoonful of aioli stirred into each bowl is never refused.
If you have leftovers, keep the fish and the broth apart in the fridge and bring them back together gently, so the fish does not break up.
