OVERVIEW
This is a definite contender for our favourite comfort food. It pairs delightfully with a wedge of rustic bread and a cool glass of white wine.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. Target temperature is 200˚C.
PREPARE YOUR FISH
Remove the fillets from the gurnard, take off the skin then set aside, keeping the bones and trimmings. Trim off the membrane from the monkfish and remove the bone. Cut into bite-sized cubes. Add the trimmings and bone to the gurnard bones.
BEGIN THE STEW
Place all the fish trimmings and vegetables in a Cast Iron Dutch Oven and roast in your EGG for 40 minutes until golden and caramelised. Add 1 litre of water, bring to boil and reduce by half.
Add the passata and wine and simmer for a further 30 minutes then strain through a fine sieve, saving the liquid.
FINISH THE STEW
Add the liquid, potatoes, star anise and saffron to a Paella Pan and simmer gently for 10 minutes. Add the mussels and fish and simmer for a further 15 minutes until the fish is just cooked through and the mussels are open.
