Normally, the fish stews i cook are tomato based, I thought it would be interesting to try a cream based recipe.
For this , first melt 50g of butter over moderate heat. Add 1 finely chopped garlic clove, 2 shallots finely chopped, 2 celery stick finely chopped, 1 large leek finely chopped and cook for 7-10 minutes until the vegetables are just soft. Add 250g of chestnut mushrooms and cook for another 4-5 minutes. Add 100 ml of white wine and 300ml of fish stock to the vegetable, add 1 bay leaf and bring to the simmer. Add diced salmon fillets, diced cod fish fillets and cook till the fish is opaque. Stir in 300ml of cream and some cooked mussels, prawns, crab sticks and squid and simmer for 2 minutes. Season and stir in 3 tbsp of finely chopped fresh parsley.