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Smoked Trout

 

Ingredients: 2 tablespoons extra virgin olive oil 1 onion, chopped 2 garlic cloves, crushed 2 teaspoons chopped fresh thyme 1 head fennel trimmed and chopped a pinch chilli flakes 4 tablespoons Pernod 400g (14oz) can chopped tomatoes 300ml (1/2pint) fish or vegetable stock a large pinch saffron strands 2 bay leaves 2 x 300g (10oz) packs chunky trout fillets 50g (2oz) pitted black olives, halved 2 tablespoons chopped fresh parsley salt and pepper spaghetti, to serve

Provencal Saffron & Tomato Stew with Trout Prep time: 10 minutes Cooking time: 45-50 minutes Serves: 4

• Heat the oil in a saucepan and fry the onion, garlic, thyme, fennel and chilli flakes for 10 minutes until softened. Add the Pernod and boil rapidly until the liquid is almost totally evaporated.
• Add the tomatoes, stock, saffron, bay leaves and salt and pepper, bring to the boil, cover and simmer for 30 minutes.
• Take the trout fillets and using a sharp knife remove the skin. The best way to do this is to place the fillets, skin side down on a board and gently slice between the skin and the flesh with a slight sawing motion.
• Cut the flesh into bite size chunks and add to the stew with the olives and parsley, cover and cook for a further 5-6 minutes until the trout is cooked. Adjust seasonings and serve with some freshly cooked spaghetti.