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Henry Perowne's Fish Stew
Into a stockpot of boiling water (a litre or more), put the bones of three skates (or other boned fish) with heads intact. If you have no obliging local fishmonger, use a pound or more of white fish.
Add a dozen or so mussels to the stock. Simmer for twenty five minutes.
Meanwhile, strip and chop three onions and eight fat
cloves of garlic.
a pinch of saffron
some bay leaves
five anchovy fillets
two cans of peeled tomatoes
When these have blended together in the heat add a quarter bottle of white wine. Then strain off the stock and add to the casserole.
Simmer the mix for twenty minutes.
Rinse and/or scrub the clams and remaining mussels
and place in a bowl.
Just before dinner, reheat the casserole.
Simmer the clams, monkfish, mussels and prawns in the casserole for ten minutes.
Eat the stew with brown bread, or garlic bread, salad and a hearty red wine.
This recipe was prepared by Henry Perowne in Ian McEwan's novel Saturday. The text, with revisions by Ian McEwan, is published on the Ian McEwan Website by permission of the author.
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