Seafood stew with saffron mayo & pepper marmalade

Seafood stew with saffron mayo & pepper marmalade

main courses | serves

“This is the dish to cook for a real seafood feast,” says Nathan. “Served in a big dish in the middle of the table, it will fill the room with the most amazing smells of the ocean’s finest.” Nathan uses the whole prawns, but if you prefer to use them in another recipe, you can make the stock with the shells only.

Method

1. Preheat the oven to 180C/gas 4. Cover the cod with sea salt, leave for 1 hour in the fridge, then wash off the salt, dry the fish and set aside until ready to cook.
2. To make the shellfish stock, place the prawn shells on a tray and roast in the oven for 45 minutes, until golden (leave the oven on for roasting the peppers).
3. Heat the olive oil in a pan over a medium heat, add the carrots, onion, garlic and orange zest and sweat for 4–5 minutes, until softened. Add the tomatoes and the baked prawn shells. Pour in the orange juice and just enough water to cover, add the lid, and simmer for 1 hour. Sieve the stock, transfer to a clean pan and simmer until reduced by Ύ. If making in advance, cool it to room temperature and keep it in the fridge until ready to use.
4. Turn up the oven to 200C/gas 6. Prepare the peppers for the marmalade by placing them whole on a tray and baking in the oven for 30 minutes. Once cooked, transfer to a bowl, cover with clingfilm and leave to cool. Turn off the oven.
5. Make the mayonnaise by whisking together the egg yolks, a pinch of saffron and lemon zest in a bowl. In a separate bowl mix another pinch of saffron with the juice of 1 lemon. Slowly whisk the olive oil into the egg yoke mixture, until thick. Add the saffron and juice mixture to loosen. Refrigerate until ready to serve.
6. Carry on with the marmalade by placing the red onion, garlic, balsamic, red wine vinegar and chopped thyme in a pan over a medium heat, simmering until the liquid has reduced to almost nothing.
7. Once the peppers have cooled enough for you to handle, peel and halve them, remove the seeds and stalks and slice thinly. Heat a large nonstick pan over a medium heat and when hot, add a drizzle of oil, the sliced pepper and sugar. Cook for 2 minutes, add the red onion mix and continue cooking until the liquid has reduced to almost nothing. Season to taste. Leave to cool to room temperature, then place in the fridge to chill.
8. To make the stew, place the fish stock, tomatoes, tarragon, saffron, butter and 200ml of the shellfish stock in a pan. Bring to the boil, then reduce by Ύ. Blitz in a food processor, pass through a sieve and keep it warm while you cook the shellfish.
9. Place a large lidded pan over a high heat, add the mussels and cockles, pour in 100ml water and immediately put on the lid. Steam the mussels and cockles for 2 minutes to open them, then drain. Discard any that have not opened. Once they are cool enough to handle, pick the mussels and cockles from the shells (keep 18 in their shells for presentation), place on a plate, and leave in the fridge to chill.
10. Reheat the oven to 200C/gas 6. Heat a little oil in a nonstick pan over a medium heat, and add the cod (you can do this in batches). Cook for 1–2 minutes on one side, until slightly golden, turn over, then transfer to a baking tray. Cook for 4–5 minutes, until cooked through. While it’s cooking, heat a little more oil in the same pan over a medium heat, add the squid, and sautι for 2 minutes until just cooked.
11 Bring the stew to the simmer, add the mussels and cockles and warm through. Remove the cod from the oven and place on a serving dish with a dollop of the marmalade. Pour over the stew liquor, spoon on the mussels and cockles and top with the squid, a scattering of tarragon and chervil and a drizzle of olive oil. Serve with the mayo, and some crusty bread .

 

Recipe Nathan Outlaw
Photo Martin Poole


from Issue 33

ingredients

• 1kg cod fillet, skinned and pin-boned, cut into 6 even pieces
• Sea salt, to cover the cod (approx 10g)
• 375ml fish stock
• 2 tomatoes, chopped
• 1 tarragon sprig, chopped, plus
extra to serve
• 1 pinch of saffron
• 50g unsalted butter
• 400g live mussels, scrubbed
and debearded
• 400g live cockles
• Olive oil
• 2 squid, each weighing 500g,
prepared and cut into rings
• Chopped chervil, to serve
• Crusty bread, to serve
Shellfish stock
• 1kg prawns, shells removed
• Olive oil
• 4 tomatoes, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 garlic cloves, halved
• Zest and juice of 1 orange
Saffron mayonnaise
• 2 egg yolks
• 1 pinch of saffron
• Zest and juice of 1 lemon
• 300ml light olive oil
Red pepper marmalade
• 3 red peppers
• 1 red onion, sliced
• 2 garlic cloves, chopped
• 100ml balsamic vinegar
• 50ml red wine vinegar
• 2 thyme sprigs, leaves picked
• Olive oil
• 50g caster sugar

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