The Hungry Camper Cookbook: More than 200 delicious recipes to cook and eat outdoors (The Hungry Cookbooks) by Unknown

Author:Unknown
Language: eng
Format: mobi
Publisher: Octopus
Published: 2015-04-05T21:00:00+00:00

CAMPING TIP

For scallop kebabs for the barbecue, cut 8 streaky bacon rashers in half and wrap around each scallop. Thread 4 scallops each onto 4 metal kebab skewers and brush with olive oil. Cook for 2–3 minutes on each side until brown.

CAMPFIRE

FISH STEW WITH BASIL

& MOZZARELLA TOASTIES

75 ml (3 fl oz) olive oil

6 shallots, finely sliced

8 squid tubes, cut into rings

2 red peppers, cored, deseeded and cut into small chunks

4 garlic cloves, finely chopped

400 g (13 oz) passata

2 tablespoons capers, drained

1 teaspoon caster sugar

500 ml (17 fl oz) hot fish or chicken stock

½ teaspoon saffron strands

1 kg (2 lb) mixed white fish fillets (such as cod, haddock, pollock, monkfish, halibut, bream or mullet fillets), skinned

salt and pepper

Basil and mozzarella toasties

4 pitta breads

2 tablespoons ready-made pesto

125 g (4 oz) mozzarella, thinly sliced

handful of basil leaves, shredded

Serves 4

Prep time 30 minutes

Cooking time about 1¼ hours

1 Heat half the oil in a large saucepan and fry the shallots until softened. Add the squid and fry until opaque. Transfer to a plate and cover with foil.

2 Add the remaining oil to the pan with the peppers and fry for 10–15 minutes until softened. Stir in the garlic, passata, capers, sugar and stock. Crumble in the saffron and bring to a simmer. Cover with a lid and cook for about 45 minutes, or until the peppers are very tender.

3 Meanwhile, to make the toasties, split the pittas along one edge and spread one side of each cavity with the pesto. Top with the mozzarella slices, basil leaves and a little salt and pepper.

4 Cut the fish into large chunks, discarding any stray bones. Stir into the stew with the squid and shallots and cook for about 5 minutes, or until the fish is cooked through.

5 While the fish is cooking, put the toasties on the grill rack and cook until lightly browned. Alternatively, wrap them individually in foil and tuck between hot coals or logs to heat.

6 Season the stew with salt and pepper and serve with the toasties.

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