Spring vegetable stew

I'm continuing with the stew theme this week, this time with a delicious green vegetable number, filled with spinach, fresh mint and spring freshness. This one sort of just happened. I was raiding the fridge when babysitting for my niece in an attempt to cook her something yummy for supper and the abundance of Spring veggies just couldn't be outdone. This is the perfect kitchen supper on a spring evening, quick to put together, full of flavour and perfect with some fresh crunchy bread, torn apart and warmed up in the oven or on the aga.

Ingredients:
(serves 4)

Olive oil or coconut oil
1 leek
1 white onion
2 cloves garlic
1 courgette
1 sweet potato, peeled
1 aubergine
A bag of spinach
Frozen peas
A handful of fresh mint
Salt and pepper
A litre or so of veggie stock
A good loaf of bread for serving

Begin by chopping your onion and leek finale and popping it into a large heavy based pan with some oil of choice. Cook for five until softened, then add in the garlic and courgette. Cook for another five on a medium heat, stirring often.

Next, add the stock to the pan, pop in your cubed and peeled sweet potato and cook off for a further five or so minutes until the potato begins to soften. At this point add chopped aubergine and season well with salt and pepper. Pop the bread into the oven to warm through.

You're nearly there! When all the veggies have softened (this will only be 15-20 minutes after you start cooking, told you it was a simple one!) add in the spinach and allow to wilt down, along with the fresh mint and frozen peas. Grab the bread, tear onto a big wooden board. Choose some bowls, get the spoons, turn of the heat and devour. 

Healthy, wholesome and most importantly delicious!

Harri's fish stew (courtesy of Jamie)

(Jamie's version!)

This little wonder is a bowl of garlic deliciousness. Filled with succulent fish, fresh herbs and served with crunchy lemon thyme bread its the perfect sharing supper, and one that has been firmly added to my repertoire! Harri made this for us when we visited Bath last week and I've already recreated it at home for the family - it was that good. The recipe is adapted from one in Jamie's 15 minute meals. I would say that you can whip it up from start to finish in half an hour and the best possible accompaniment is a glass of wine, or three, lots of finger bowls and some good company!

FOR THE GARLIC BEAD

1 ciabatta loaf

3-4 cloves of garlic

a few springs of lemon thyme

extra virgin olive oil

FOR THE FISH STEW

1 bulb fennel

tin of anchovy fillets

4 spring onions

half a red chilli

olive oil

2 cloves garlic

125ml white wine

700 grams passata

400g of white fish (pollock, cod etc)

400g mussels

4 langoustines 

FOR THE SAUCE

3 tbsp natural yoghurt

1/2 cloves garlic

a pinch of saffron

juice of half a lemon

So, begin with the bread. Cut deep crosses in the ciabatta. Squash the garlic through a garlic crusher over the bread, add the thyme sprigs and a pinch of salt and pepper, then drizzle over the extra virgin olive oil.  Rub into the cracks of the bread, then put into the oven until golden.

Next, halve the fennel (reserving any leafy tops) and put into the food processor with the anchovies, the trimmed spring onions and chilli, then blitz until finely chopped. Pop into a large heavy based saucepan with a good glug of olive oil and turn the heat up to high, stirring regularly. Squash in the garlic through a garlic crusher, then pour the wine into the pan and let it cook away. Pour in the passata and half a jar of boiling water (350ml), tear in most of the basil leaves and season with salt and pepper.

Cut the fish into chunks (I think its fine to just stick to one type of white fish in this dish, its so full of flavour anyway!), then add all the seafood to the pan (throw away any open mussels that don’t close when tapped), cover with the lid and boil.

For the sauce, peel the garlic and bash with a pinch of salt and the saffron in a pestle and mortar, then muddle in the yoghurt and a squeeze of lemon juice. We didn't have saffron in the cupboard the first time we made this and it was absolutely fine without and the yoghurt is the perfect accompaniment to the heat of the chilli. 

 When the mussels and clams have opened (throw away any that remain closed), the fish will be cooked through (roughly 4 minutes). Season to taste, then serve scattered with the remaining basil leaves and fennel tops, the saffron sauce and garlic bread.  Enjoy!