This is a far less time consuming (honestly) and less expensive version of the famous bouillabaisse. I apologise to all traditionalists but sometimes needs must and I developed this recipe to replicate something I love to eat. It serves 2 very generously, or 3 to 4 regular portions when served with delicious fresh crusty bread.
The stock can be made the day before and stored in the fridge. You can add any of the shellfish/fish juices from the raw ingredients if there are any to this stock. If you are making the the stew the next day, allow to cool and then refrigerate after step 6. The next day just heat up the stock and continue with step 7.
This recipe calls for 2 handfuls salmon, white fish, smoked haddock which is a loose measure and flexible so feel free to put less or more depending on taste. Or you can substitute with a similar fish mix or with shellfish such as scallops and mussels.