Fish Stew! Winter or Summer! Yes!

Ok, it isn't even a real picture of our family recipe of full-o-goodness-dinner. Just read on or miss out on the cheapest and also the most fantastic dinner this side of the Bristol Channel/Menai Straights/Isle of Lundy.

This recipe involves mostly store cupbard stuff with a few fresh ingredients. I have fed seven people for £5 this way and the one who was a chef asked for my recipe! I know a song about a fish - "Fish of Kintyre" etc. I was happy that evening.

Ingredients:
About 150g of fish in big pieces per person but you can vary it. A couple of Salmon steaks and a few bits of haddock is ideal but salmon and fresh mussels is good or pollock ("Pollock - That's cat food!" - Nici Ruggeiro - I will NEVER forget! Or forgive you. If this is cat food then I'll eat with the cat!).

Anyway you get the idea. Whatever is cheap and freshest looking.
A cup of Pasta per person. Tubes is normal but I like Conchiglie in this one
A grated Carrot per person
An orange - grated rind is important here. Also squeeze the juice in at the end see method.
Fresh coriander - Chopped nicely
A chicken or vegetable stock cube per person
Olive oil
Extra butter

Fresh french bread from the shop.

Start by frying the grated carrot in the olive oil for a couple of minutes. Just convince it that it is cooked and not raw. Then add at least a litre of boiling water and the stock cubes and cook for another minute. Now add the pasta and the grated orange rind. Bring to a gentle boil.

Pasta takes about 10-12 minutes and fish about five minutes so add the fish for the last 5 minutes. At the end stir in the coriander and the orange juice. Rest the stew for a moment while you shout at your guests to sit down at the table and then ladle it into your dishes and serve with the bread and butter.

You cool.