Jamie Magazine
By April Bloomfield
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- Fish stew
Ingredients
1 clove of garlic
½ a fresh red chilli
½ a small onion
½ a stick of celery
½ a small carrot
1 baby leek or ¼ of a medium leek
olive oil
1 pinch of saffron
¼ teaspoon fennel seeds
1 pinch of ground cinnamon
1 lemon
1 orange
1 x 400g tin of plum tomatoes
150ml white wine
1 litre organic fish stock
4 small pieces of red snapper, from sustainable sources
4 small pieces of striped bass, from sustainable sources
5 anchovies, from sustainable sources
12 mussels, from sustainable sources
12 cockles, from sustainable sources
4 scallops, preferably on shell, from sustainable sources
Method
- Peel and finely slice the garlic, then finely chop the chilli. Peel the onion, then chop along with the celery, carrot and leek.
- Heat 1 tablespoon of oil in a pan until it starts to smoke, then add the garlic and chilli, and cook till golden.
- Add the onion, celery and carrot, then cook for 10 minutes, till caramelised. Add the leek and cook until soft.
- Stir in the spices and peel a strip of peel from the lemon and orange. Add to the pan and cook for a few minutes.
- Drain and roughly chop the tinned tomatoes, then add to the pan, stirring occasionally, until sweet and rich.
- Pour in the wine and cook out the alcohol. Add stock and simmer for about 20 minutes.
- Remove from the heat, purée with a hand blender, and season to taste.
- Wash the shellfish thoroughly under cold running water, discarding any that remain open when tapped.
- Reheat the soup, add the snapper, bass and anchovies, then cover and cook for 2 minutes.
- Add the shellfish, cover and cook until the fish is just done and the shellfish are open. Serve in hot bowls, with a little garlic mayo, if desired.
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