• 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


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.