1 onion, chopped

1 leek, chopped

2 small carrots, cut into small cubes

2 celery stalks, cut into small cubes

5 medium-sized waxy potatoes, cut into small cubes

Variety of fish and seafood (We used a mix of salmon, smoked haddock, hake, mussels, and prawns.)

2-3 bay leaves

1 cup of soaked cashews

Pinch of thyme

Decent splash of olive oil

Salt and pepper, to taste

 

In a large casserole dish, sauté the chopped onion and the green part of the leek in olive oil. Add a pinch of salt and the bay leaves and thyme.

When the onion is lightly browned, add the carrots and celery (cut into small cubes) and sauté for another few minutes until they are lightly browned as well.

Add the potatoes (cut into small cubes) and season with salt and pepper. Add 1 litre of boiling water, then cover, reduce the heat and simmer for 10-15 min.

Drain the soaked cashews and add to a blender or food processor with a cup of water. Blend until very smooth, adding more water if required. Aim for a consistency of double cream.

Add the cashew cream to the casserole dish. Cook for another few minutes, stirring well until the potatoes are tender.

Chop the fish into the same size cubes, around 2×2 cm.

Wash the mussels well under running water, making sure you discard all dirt. Use a brush if necessary.

Add the mussels into the casserole, then the fish and prawns on the top of the mussels. DO NOT stir, just cover with a lid, and lower the heat to minimum. Simmer for about 4-5 min.

Serve with a slice of spelt bread, garnish with leek, and enjoy!