A Durrell family feast: Corfiot fish stewBy Weekend Reporters Published: 22:31 GMT, 15 March 2019 | Updated: 22:31 GMT, 15 March 20
A Durrell family feast: Corfiot fish stew
Now it’s your turn to taste the meals that Gerry and co most enjoyed during their delicious days on Corfu, with these recipes adapted from an enchanting new book
This scrumptious crofiot fish stew is a hearty dish perfect for increasing your five-a-day
‘Lawrence Durrell enjoyed good food and he was lucky to have his wife Nancy, who could turn out any dish with the most rudimentary materials,’ wrote Theo in his memoir Autumnal Gleanings.
Nancy’s daughter from her second marriage, Joanna Hodgkin, also wrote about Nancy and Larry’s diet on Corfu in her book Amateurs In Eden, noting, ‘They ate the same as the villagers.
Apart from greyish-brown bread and macaroni, the staple diet was fish stew made with small fish cooked with carrots, potatoes, onions and garlic.’
- 4-5tbsp olive oil
- 6 small potatoes, peeled
- 2 carrots, cut into 2.5cm discs
- 1 medium onion
- 1 small tomato, whole
- 2 garlic cloves
- 1 bay leaf
- 1.2ltr (2pt) water
- 1.3kg (3lb) gutted and scaled small fish, such as sardines, sea bream, whitebait or anchovies
- Juice of 1-2 lemons, to taste
- 200g (7oz) plain boiled macaroni
- A few sprigs of coriander
Pour the olive oil into a cooking pot. Add the potatoes, carrots, onion, tomato, garlic and bay leaf and fry gently, stirring.
Add the water and bring to the boil over a medium heat for 15 minutes, until the vegetables are tender.
Add the fish and cook for 10-15 minutes. Add the lemon juice five minutes before the end of the cooking time.
Pour the stew into a serving dish and add the macaroni. Garnish with coriander and serve.
Adapted from Dining With The Durrells by David Shimwell, published by Hodder on 31 March, £16.99. Order a copy for £13.59 until 30 March at mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Food photography for this feature: Dan Jones