Summer fish stew

Name: Summer fish stew
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 1 x Garlic aïoli; 1 onion; 1 clove of garlic; 1 stick of celery; 1 large potato; 1 fresh red chilli; ½ a bunch of fresh flat-leaf parsley (15g); olive oil; 150 ml Prosecco; 1 x 680 g jar of passata; 2 large bream fillets scaled, pin-boned, from sustainable sources; 4 langoustines shell on, from sustainable sources; 400 g mixed mussels & clams scrubbed, debearded, from sustainable sources; 200 g squid tubes cleaned, from sustainable sources; 100 g freshly podded peas; 4 thick slices of rustic bread

Bread, peas & garlic aïoli

Dairy-freedf

“A wonderfully luxurious meal, this colourful one-pot wonder celebrates fish and seafood with flavours that always blow my mind. It’s fun to make and flexible, meaning you can use whatever is available to you. ”

Serves 4

Cooks In40 minutes

DifficultyNot too tricky

Jamie Cooks Italy Seafood Italian Stew Mussels Lunch & dinner recipes

Nutrition per serving

Calories 581 29%
Fat 18.7g 27%
Saturates 2.3g 12%
Sugars 15.4g 17%
Salt 2.7g 45%
Protein 45.2g 90%
Carbs 55g 21%
Fibre 6.1g -

Of an adult's reference intake

Jamie Cooks Italy

By Jamie Oliver

Buy now!

Watch the show!

Tap For Method

Ingredients

1 x Garlic aïoli
1 onion
1 clove of garlic
1 stick of celery
1 large potato
1 fresh red chilli
½ a bunch of fresh flat-leaf parsley , (15g)
olive oil
150 ml Prosecco
1 x 680 g jar of passata
2 large bream fillets , scaled, pin-boned, from sustainable sources
4 langoustines , shell on, from sustainable sources
400 g mixed mussels & clams , scrubbed, debearded, from sustainable sources
200 g squid tubes , cleaned, from sustainable sources
100 g freshly podded peas
4 thick slices of rustic bread

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Cooks Italy

By Jamie Oliver

Buy now!

Watch the show!

Tap For Ingredients

Method

Make your Garlic aïoli.
Peel the onion, garlic, celery (picking and saving any yellow leaves from the head) and potato.
Finely chop the onion and garlic with the chilli (deseed, if you like) and parsley stalks (reserving the leaves).
Chop the celery and potato into 1cm chunks.
Place it all in a large casserole pan on a medium heat with 2 tablespoons of oil, and cook for 10 minutes, or until softened, stirring occasionally.
Stir in the Prosecco and let it simmer for 2 minutes.
Pour in the passata and half a jar’s worth of water, add a good pinch of sea salt and black pepper, then add the bream and langoustines, pushing them down into the sauce. Simmer gently while you quickly pick through the mussels and clams, tapping any open ones – if they don’t close, discard them.
Finely slice the squid into rings.
Add the mussels, clams, squid and peas to the pan with a splash of water, if needed, then cover and leave for a few minutes, or until the mussels and clams have opened (discard any that remain closed).
Place a slice of bread in each of your bowls (toast first, if you like), ladle the stew on top, dollop each portion with ½ a tablespoon of aïoli (saving the rest for another day), then tear over the reserved parsley and any celery leaves.
If you’ve got them, fennel tops are a lovely finishing touch, too.