Jamie Magazine
By Nathan Outlaw
About the recipe
This is the dish to cook for a real seafood feast. 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.
Recipe From
Jamie Magazine
By Nathan Outlaw
1kg cod fillet, skin off, pin-boned and cut into 6 even pieces, from sustainable sources
375ml quality fish stock
2 ripe tomatoes,
2 sprigs of fresh tarragon
1 sprig of fresh chervil
1 pinch of saffron
50g unsalted butter
400g live mussels, scrubbed and debearded, from sustainable sources
400g live cockles, from sustainable sources
2 x 500g squid, cleaned and cut into rings, from sustainable sources
SHELLFISH STOCK
1kg prawns, shells removed, from sustainable sources
4 ripe tomatoes
2 carrots
1 onion
6 cloves of garlic
1 orange
olive oil
SAFFRON MAYONNAISE
1 lemon
2 large free-range egg yolks
1 pinch of saffron
300ml light olive oil
RED PEPPER MARMALADE
3 red peppers
1 red onion
2 cloves of garlic
2 sprigs of fresh thyme
100ml balsamic vinegar
50ml red wine vinegar
50g caster sugar
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