Happy Thanksgiving! Today we have a fish stew to warm your cockles, and a pumpkin pie fit for a Thanksgiving feast. Tuck in.
Warming Fish Stew
This fish stew is a hearty and warming winter treat. Unusually for a stew, it’s also really quick to cook, making it ideal for a midweek family meal. Simon adds a range of fresh fish and shellfish to the stew, but you could use whatever you have at home. Just cut the fish into similar size pieces so that it will cook evenly.
- Serves 2
- Preparation time: 10 mins
- Cooking time: 25 mins
- 1 red onion, sliced
- 450g roughly chopped tomatoes
- 2 tbsp chopped tarragon
- 200g squid, chopped
- 150g pitted green olives
- 2 cloves sliced garlic
- 100ml vermouth
- 200ml fish stock
- 125ml extra virgin olive oil
- 1 tbsp capers, large
- Salt and pepper
- 150g salmon fillet, cut into large chunks
- 150g tilapia or cheap white fish, in large pieces
- 200g shell-on king prawns
- 1 tbsp butter
- Juice of 2 lemons
- Serve with new potatoes and greens
- Fry the onion and garlic gently in half of the olive oil until soft but not coloured. This will take about 5 minutes. Add the vermouth and cook until reduced by about two thirds.
- Stir in the tomatoes and stock, and bring gently to the boil and simmer for 15 minutes.
- Add the fish, capers and olives, along with the rest of the oil. Simmer for 5 minutes.
- Take off the heat and stir in the tarragon.
- Finish with the butter and lemon juice.
- Serve a big bowl of the stew with new potatoes and your favourite green veg.
This Pumpkin Pie is the perfect pudding to celebrate American Thanksgiving, alongside turkey, cranberry sauce and all the trimmings. Simon is using tins of puréed pumpkin because they make the dish simpler to prepare, but you could use puréed cooked pumpkin or squash instead. He adds a range of spices for a warming festive flavour.
- Serves 6-8
- Preparation time: 20 mins
- Cooking time: 1 hr
For the pastry
- 225g/8oz plain flour
- 100g/3½oz unsalted butter
- 1 free-range egg, beaten
- 25g/1oz caster sugar
- 50ml/2fl oz milk, to bind (more if necessary)
- Zest of 1 orange
- Plain flour and icing sugar, to dust
- 1 free-range egg, beaten, for egg wash
For the filling
- 1 can pumpkin purée
- 225g sugar
- 400ml evaporated milk
- 1 tsp clear honey
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground allspice
- ½ tsp ground ginger
- 2 free-range eggs, beaten
For the custard
- 6 free-range egg yolks
- 100g/3½oz caster sugar
- 1 vanilla pod, split
- 400ml/14fl oz milk
- For the pastry, place the flour, butter, egg, sugar, orange zest and milk into a food processor and pulse briefly to bring the ingredients together as a dough. Remove and place into a bowl and mix well with your hands, then cover and place into the fridge to chill for 20 mins.
- Dust a clean flat surface with a mixture of flour and icing sugar and roll out the pastry. Place the pastry into a 20cm/8in tart case and return to the fridge to chill for two hours.
- Preheat the oven to 200˚C/400˚F/Gas 6.
- Place the tart case in the oven, covered with a sheet of baking paper weighed down with baking beans, and bake blind for 25 minutes, or until golden but not browned. Remove the baking paper and beans, brush with the egg wash and return to the oven for five more minutes, then remove and leave to cool.
- For the filling, beat all the ingredients together until smooth and pour into the cooled tart tin.
- Reduce the oven temperature to 180˚C/355˚F/Gas 4.
- Transfer the tart to the oven and bake for 35 minutes, or until the filling has set. Remove and leave to cool.
- For the custard, whisk the eggs, sugar and vanilla together in a clean bowl.
- Place the milk into a clean saucepan and heat up to near boiling point, then remove from the heat and pour over the egg mix, whisking constantly.
- Place the custard mixture back into the milk pan and simmer over a low heat, stirring regularly, until the custard thickens enough to coat the back of a spoon.
- To serve, cut a generous slice of the pumpkin pie, place onto a plate and serve with the homemade custard drizzled over the top.
For more recipes from Daily Brunch with Ocado, head to our Recipes section now.
To all our American ex-pat customers, have a wonderful day celebrating,
Naomi, PR and Social Media Executive