Monkfish and Organic Salmon Stew with Parsnip, Fennel and Kombu

Ingredients:

• 400g monkfish, skin removed and cut into bite-sized pieces
• 250g organic salmon fillet, skin removed and cut into bite-sized pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium parsnips, peeled and chopped into chunks
• 1 fennel bulb, trimmed and sliced
• 1 tsp dried thyme
• 1 litre fish stock
• 1 piece kombu (about 10cm)
• 4 tbsp crème fraîche
• 2 tbsp chopped fresh parsley
• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan or casserole over medium-high heat.
2. Add the onion and garlic and cook for 5 minutes or until softened.
3. Add the parsnips, fennel and thyme and cook for another 5 minutes.
4. Add the monkfish and salmon and cook for 2-3 minutes or until lightly browned on the outside.
5. Stir in the fish stock and kombu and bring to the boil. Reduce the heat and let the stew simmer for 20-25 minutes or until the vegetables are tender and the fish is cooked through.
6. Discard the kombu and stir in the crème fraîche and parsley. Season with salt and black pepper to taste.
7. Serve the stew in deep bowls with crusty bread or steamed rice on the side.

Verdict:

This monkfish and organic salmon stew with parsnip, fennel and kombu is a hearty and flavourful dish that is perfect for colder days. The combination of rich fish, earthy vegetables and savoury broth creates a deliciously comforting stew. The crème fraîche and parsley add a creamy and fresh touch to the dish, while the crusty bread or steamed rice make for the perfect accompaniment.

Enjoy this stew with a glass of white wine for a delicious and satisfying meal.