Summer fish stew

Bread, peas & garlic aïoli

Summer fish stew

Summer fish stew

Serves 4
Cooks In40 minutes
DifficultyNot too tricky
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
Recipe From

Jamie Cooks Italy

By Jamie Oliver
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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
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

  1. Make your Garlic aïoli.
  2. Peel the onion, garlic, celery (picking and saving any yellow leaves from the head) and potato.
  3. Finely chop the onion and garlic with the chilli (deseed, if you like) and parsley stalks (reserving the leaves).
  4. Chop the celery and potato into 1cm chunks.
  5. 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.
  6. Stir in the Prosecco and let it simmer for 2 minutes.
  7. 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.
  8. Finely slice the squid into rings.
  9. 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).
  10. 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.
  11. If you’ve got them, fennel tops are a lovely finishing touch, too.