Cornish Fish Stew

This recipe is courtesy of Andy Appleton, head chef at Fifteen Cornwall


Good splash of rapeseed oil

1 medium leek (sliced)

1 small fennel (sliced)

Pinch of dried chilli

2 cloves of garlic (finely chopped)

300g cherry tomatoes

500ml good fish stock

100g sea spaghetti (a type of seaweed) – can order at:

6 razor clams

500g mussels (cleaned)

500g mixed firm white fish (gurnard, monkfish, John Dory)

300g squid (cleaned & sliced)

1 red pepper (roasted, peeled & sliced)

1 yellow pepper (roasted, peeled & sliced)

Small bunch of flat leaf parsley (chopped)

1 unwaxed lemon

Salt & pepper

4 to 6 slices of toast

30g ‘ndjua

80g white crab (picked and dressed)

(Serves 4 to 6)


In a large pan with a lid add a good splash of oil. Add the leeks,  fennel,  chili and garlic gently fry until soft. Add the cherry tomatoes and when the tomatoes are soft and squishy, pour in the stock and bring to the boil. Now add the seaweed, razor clams and mussels and when these open, add the squid and the white fish. When cooked, add lemon zest and juice, the roasted peppers and the chopped parsley. Season to taste…

Spread the ‘nduja on the toast and top with crab…