Zurück zu Entdecken Cornish Fish Stew with Crab & 'ndjua ToastCornish Fish Stew with Crab & 'ndjua Toast - Serves 4-6


  • 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)
  • 6 razor clams
  • 500g mussels (cleaned)
  • 500g mixed firm white fish (gurnard, monkfish, John Dory or whatever is in season)
  • 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)


 In a large pan with a lid add a good splash of oil. Add the leeks, fennel, chilli 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 cooked peppers and the chopped parsley. Season to taste...

Spread the 'ndjua on the toast and top with crab...
Previous Recipe Next Recipe
Jamie Oliver's Fifteen Cornwall - Established 2006