Arr it be Friday and for many of us the horrors of the working week be a thing of the all to recent past.

Well the cook spent his lunchtime well, pillaging the local Waitrose for fresh veg and pirate gold, found sod all of the latter, but back in the galley I have had a Martini (see earlier recipe) and some salted cashews, a pint of Marstons Empire (nice India Pale Ale) and some Sicilian olives to get the juices flowing.

Strike up the ship's band (fuck me its Led Zeppelin!)and lets cook.

First chop up one red onion, a white onion, a leek, half a head of garlic, a chili pepper (with seeds I'm too lazy to take em out) and chuck them all in a pan with some olive oil. Add some spices - I used black onion seeds, freshly ground black pepper and some saffron to make it go a lovely yellow. fry until the onions go translucent. Chuck in a punnet of cherry tomatoes and cook these until they go squishy to release their juice. While thy are cooking down peel and chop up two carrots, two parsnips and three small spuds into large chunks, chuck in the pot, with some chopped fresh dill and coriander or parsley.

Let the juices seep a bit from the veg then top up with cheap white wine, I used Sainsburys Sicilian at £2.99 (they say its worth spending money on wine to cook with as you should never cook with wine that you wouldn't drink, but outside of Blue Nun I have yet to find that vintage.)Nice crisp wine, better drink some to make sure its up to scratch... yeah that's fine.

So lets bring it to the boil, turn down to a simmer and put in the fish, you can use whatever you like as this kind of stew traditionally used the fish that the fisherman had left over after market. I used three frozen haddock fillets tonight as they weere in the freezer, but cod, salmon, tuna or virtually any fish will do even out of a tin (a tip: if its tinned in oil use the oil to fry the veg for extra flavour) If you use frozen fish as I have there ain't no shame its frozen so soon after its caught so its often fresher than the stuff from the fishmonger.

Let that cook away for about 20 minutes then go back to it and take the fish fillets out, remove the skin, bin the skin and any bones, put the fish back in and throw in some invertebrates like prawns or crabmeat, cook for about another ten minutes, then serve up with some cous cous (Sainsbury do a good citrus one that complements the fish well) and another bottle of Sicilian white. Fantastic.

Aside from Zeppelin this was cooked to the sounds of Johnny Cash, Motorhead, Lynryd Skynryd, Rush, Rod Stewart, New Model Army, Roger Daltrey, Nirvana, the Mission, Santana, John Sebastian, the Small Faces, Free, Jimi Hendrix, Warren Zevon, the selector and Mick Ronson

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