Ingredients
- 6 fillets of Pollock
- 50 Squat Lobsters
- 4 Onions
- 2 whole Chillies (split)
- 20 cloves Garlic
- 4 tins tomatoes
- Mussel Stock
- Bottle of White Wine
- 2 pinches of Saffron
- 1 Pinch of Piri Piri
- 2 Star Anise
- Parsley, Chives and Tarragon
- Olive Oil
Method
Fillet the Pollock and place in a tray, sprinkle over rock salt and sugar and leave for several hours before washing off. Hang the Pollock in a cold smoker for several hours before finishing off in the Traeger for 30 minutes at 180°F.
In a very large pan – cover the base of the pan with a good coating of olive oil before adding the onions, chillies, garlic, tomatoes and wine. Add a 2 good pinches of saffron, a pinch of piri piri and 2 star anise. Bring to the boil and simmer for around 20 minutes before removing from the heat.
Using a solid implement (mike uses a clean cricket bat!) crush the squat lobster to get all of the juice out of the shell, then push through a strainer. Break up your smoked pollock into large pieces and add to the broth along with a large handful of parsley, tarragon and chives. Add any other cooked seafood you like, Mike uses squat lobster, cockles and mussels for this stew.