It’s funny how you get inspired sometimes. We’ve grown some herb fennel this year, which has grown to about a Rob in a single season (1 Rob = a smidge under six foot). TLC decided the time had come to prune it. “Hang on to some of that,” I said. “I’ll do something with it.”
Which of course meant I had to do something with it. There was a pack of fish chunks in the freezer (sold as a fish pie mix) which would go admirably. So, the rough sketch of dinner started scribbling into being.
At dinnertime, then, I started with one of our (small, red) onions, and three cloves from a decent head of our garlic, a stick of celery, some past-their-best baby corns and at TLCs insistence, one of the house chillies, green and sparkling fresh. All finely chopped. That was fried off in a ping-pong ball sized lump of butter and a little olive oil.
When that panful was fragrant and sizzly, I chucked in whatever white wine was left in my glass at the time (guesstimate: just under half a glass), and a couple of tablespoons of creme fraiche. Once that was bubbling, the fish went in. The mix had white fish, salmon and smoked haddock in it, but anything seafoody would do. Prawns and scallops would be nice. About 300g is enough for 2. At the same time, I lobbed in a couple of good handfuls of chopped fennel, and about the same of parsley, as it’s been going nuts in a pot all summer and I have to keep using it.
I clapped a lid over the lot, and let it burble for five minutes or so until the fish was cooked, while I warmed up some soft ribbon noodles and yelled at TLC to get some knives and forks out.
Noodles on plates, followed by heaped ladlefuls of the fish stew. Lime wedges on the side to squeeze over at the table.
It was as you’d expect. Creamy, spicy, fishy, unctuous, hot, sweet, sour and utterly delicious. Most of the base flavours came out of the garden. I couldn’t be happier with this one. It tasted French Indo-Chinese, with the chilli creaminess playing with the delicacy of the herbs.
And it was all TLC’s idea.