Nager is French for swimming. In this dish from our GROW HQ chef JB, the seafood is poached and served in a light broth with seasonal vegetables. This is a light, vibrant, cheap and healthy alternative to the traditional seafood chowder. Serves 2-3.
For the broth:
250g of white fish bones
vegetable trimmings (as carrot, fennel, celery, leek, onion, thyme, bay leaves …)
toasted cumin and coriander seeds
1 large sprig of thyme flower
1 bay leaf
To garnish the chowder
200g local white fish (megrim, cod, pollock, haddock, monkfish…)
julienne of seasonal vegetables (root vegetables for the winter, broad bean, green garlic, kale, fennel… for the summer)
a few local fresh mussels
Roast the fish bones in the oven at 180℃ for 15 to 20 minutes. Put the roasted fish bones, the vegetable trimmings, the chopped tomatoes and the toasted seeds in a stock pot. Cover with cold water. Simmer on low heat for 20 minutes. Take the stock pot off the heat. Let infuse for a further 20 minutes. Pass the fish bouillon though a fine sieve. Cut the fish in large chunks.
Bring the fish bouillon to the boil in a wide sauce pan. Add the diced fish and the mussels and simmer for 3 minutes, the add the vegetable julienne and simmer for 2 minutes. Take off the heat. Let rest for few minutes and serve with crusty sourdoughFor the second, third and subsequent harvests it’s time to get creative and keep the delicious spuds centre stage. This classic tortilla recipe from The Natural Cook (Tom Hunt) does exactly that. Serve as a generous lunch or light dinner with a salad of peppery green leaves. Serves 4.