Hated by Gollum, for ruining perfectly good fresh fish, this stew is an old family recipe of the Gamgee’s, featuring Sams favourite – potatoes!
- Olive oil
- 1 onion (finely chopped)
- 3 garlic cloves (peeled and sliced)
- 500ml hot fish stock
- 1 tin of chopped tomatoes
- Parsley (finely chopped)
- 2 tsp fennel seeds
- 2 tsp Tarragon
- 2 carrots (quartered and sliced)
- 3 small potatoes (cubed)
- 1 mushroom (roughly chopped)
- Large glug of mead or white wine
- 375g fish pie mix
- 165g raw prawns
Heat a little olive oil in a casserole dish or large saucepan. Add the onion and garlic and fry on a low heat for a few minutes, to soften.
Add the fish stock, tomatoes, herbs, carrots, potatoes, and mushroom, along with a large glug of mead or wine.
Bring to a boil, and simmer for about 20 minutes. Add the fish pie mix and cook for a further 10 minutes.
Finally add the prawns and cook for another 5 minutes, or until the prawns are pink and cooked through.
Serve immediately, topped with a few croutons