Bloody Mary Fish Stew
I woke up today craving for a good ol’ Bloody Mary… the type with a perfectly balanced, heart-warming blend of Spicy Tomato juice, Tabasco and Worcestershire (and a kick-ass glug of bitter-sweet Vodka of course). Then I remembered having come across just the thing that would do the job… an ingenious recipe for Bloody Mary Mussels I had read in Jamie Oliver’s 30-minute meals. Unfortunately, despite searching high and low in my local Waitrose and Sainsbury’s, none of the fish counters seemed to have fresh mussels in stock. Still adamant to see this recipe through, I ended up raiding the only fish on offer behind the counter instead…. Swordfish!
Here’s my take on Jamie’s recipe…
Ingredients (serves 2-3)
- 3 Swordfish steaks (~400g), cut into medium-sized chunks
- 6 Scallops
- 10 King prawns
- 400 ml of Passata
- 3-4 shotglasses full of vodka (~100ml)
- 2 tbsp of Worcestershire Sauce
- 2 tbsp of Tabasco
- 4-5 stalks of celery, chopped roughly (save the celery leaves for garnish)
- 3 tomatoes, roughly chopped
- 4 cloves of garlic, finely chopped
- 1 fresh chilli, finely chopped
- Small bunch of flat-leaf parsley, roughly chopped
- Salt and Black Pepper to taste
- Juice of half a lemon
- 2 tbsp of Olive oil
1) Heat up the oil in a large non-stick stockpot on a medium-to-high heat. Lightly season the sword fish, prawns and scallops with salt, pepper and paprika. Pan-fry for 1-2 minutes on each side (do this in 2 batches to get a nice, brown caramelisation).Before the fish and shellfish are fully cooked through, remove with a slotted spoon and set aside.
2) In the same pan with all the oily seafood juices, sautee the chopped celery for 4-5 minutes, then add the garlic and chilli and cook for a further 2-3 minutes.
3) Turn up the heat to high and add in the fresh tomatoes and vodka. Deglaze the pan, cooking off the alcohol for 1-2 minutes, then add the passata.
4) Once the passata base is bubbling throughout, add the fish and shellfish back in with a generous dash of Tabasco and Worcester sauce to taste (I’d suggest 2 Tbsps of each). Cook for a further 2-3 minutes with the lid on a medium heat.
5) Add the chopped parsley and juice of half a lemon. Garnish with celery leaves and serve piping hot with crusty bread or some simply boiled potatoes in saffron and chicken stock.
The spicy, tangy, bitter-sweet Bloody Mary sauce is quite the yum-meh with the natural sweetness of the scallops, prawns and swordfish.
Who needs the cocktail (or mussels for that matter)!