Fish stew

Fish stew

main courses | serves 4

1. Heat the oil in a pan until it starts to smoke, then add the garlic and chilli; cook till golden. Add the celery, carrots and onions. Cook for 10 minutes, till caramelised. Add the leeks and cook until soft. Add the spices and zests; cook for a few minutes. Add the tomatoes, cook until sweet and rich. Pour in the wine and cook out the alcohol. Add the stock and simmer for about 20 minutes, then remove from the heat. Purée with a hand blender. Season to taste.
2. Reheat the soup, add the fish, then cover and cook for 2 minutes, then add the shellfish. Cover and cook until the fish is just done and the shellfish are open. Serve in hot bowls, with a little mayo if desired.

 

Recipe April Bloomfield
Photo John Kernick


from Issue 6

ingredients

• 1 tbsp olive oil
• 1 garlic clove, finely sliced
• ½ red chilli, finely chopped
• 30g each celery, carrots, onions and leeks, chopped
• 1 pinch saffron
• ¼ tsp fennel seeds
• 1 pinch ground cinnamon
• 1 strip each lemon and orange peel
• 1 x 400g tin tomatoes, drained and chopped
• 150ml white wine
• 1 litre fish stock
• 4 small pieces red snapper
• 4 small pieces striped bass
• 5 anchovy fillets
• 12 each mussels and cockles
• 4 scallops, preferably on-shell
• Garlic mayonnaise, to serve

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