Lenny Carr-Roberts served up a tasty fish stew with dry vermouth, potatoes and porcini mushrooms on James Martin’s Saturday Morning.<\/p>\n
The ingredients are: 1 small onion or 3 banana shallots, 1 fennel bulb large chopped, 1 celery stick chopped, 1 small leek chopped, 2 small carrots chopped, 2 red peppers chopped, 4 garlic cloves, 1 tbsp fennel seeds, 50 ml dry vermouth, 25 ml Pernod\/pastis, 500ml fish stock, Small bunch parsley chopped, 2 tins of good quality tomatoes, Pinch of saffron, Salt & black pepper, 40g dried porcini mushrooms, 100ml Olive oil, 200g small waxy potatoes peeled, 50g salted butter, 50g small capers and 1 lemon.<\/p>\n
For the fish: 125ml dry white wine, 50 ml olive oil, 2 small size sea bass fillet, 1 small monkfish tail, 500g clams\/mussels, 1 small cooked lobster de-shelled and 200g of any other white fish.<\/p>\n