by Big Green Egg

When it comes to kamado-style barbecuing, grilling, smoking, low & slow and pizzas tend to steal the show. But pan cooking shouldn’t be overlooked. After all, anything you can cook on your hob, you can cook on your Big Green Egg, but better. Here, the clean, subtle smoke of charcoal adds an extra dimension to this light, summery stew in a way that simply wouldn’t be possible indoors.

Ingredients

 1 large gurnard

 1kg monkfish tail, on the bone

 500g mussels

 1 large leek, roughly chopped

 1 large onion, roughly chopped

 6 cloves of garlic, roughly chopped

 1 head of fennel, roughly chopped

 500g passata

 2 glasses of white wine

 2 star anise

 1 pinch of saffron

 300g cooked new potatoes

Method

1. Set up your Big Green Egg for indirect cooking, with ConvEGGtor in legs up position and a Stainless Steel Grid on top. Your target temperature is 200°C.

2. Remove the fillets from the gurnard and take off the skin, keeping all the bones and trimmings to one side. Trim the membrane from the monkfish and remove the bone, then add these to the gurnard trimmings. Cut the gurnard and monkfish meat into bite-sized cubes. 

3. Place the fish trimmings and all the vegetables into a Cast Iron Dutch Oven and roast in your Egg for 40 minutes until golden and caramelised. Add 1 litre of water, bring to the boil and reduce by half. Add the passata and wine and simmer for a further 30 minutes then strain through a fine sieve, saving the liquid.

4. Add the cooking liquid, potatoes, star anise and saffron to a skillet or small paella pan and simmer gently for 10 minutes. Add the mussels and fish and simmer for a further 15 minutes until the fish is just cooked through and the mussels are open.