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Fabulous fish stew
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Total Time:
45 minutes
Flavorful fish and shellfish in a luxurious tomato broth make this stew a must-try one-pot meal.
Ingredients:
  • 2 cloves garlic peeled
  • 1 small pinch saffron optional
  • 250 ml low-fat mayonnaise made with free-range eggs
  • lemon juice
  • 12 mussels from sustainable sources, ask your fishmonger
  • 20 clams from sustainable sources, ask your fishmonger
  • 1 small wineglass white wine
  • 400 g good-quality tinned plum tomatoes
  • 2 small fillets of sea bass or bream from sustainable sources, ask your fishmonger, cut in half
  • 2 small fillets of red mullet or snapper from sustainable sources, ask your fishmonger, cut in half
  • 2 small fillets of monkfish or other firm white fish from sustainable sources, ask your fishmonger
  • 4 langoustines or tiger prawns from sustainable sources, ask your fishmonger, shell on
  • 2 thick slices crusty bread
  • 1 small handful fennel tops
  • extra virgin olive oil
  • 1 small bunch fresh basil leaves picked and stalks chopped
Instructions:
  • For the saffron aïoli, crush a garlic clove, a squeeze of lemon juice, and saffron with salt into a paste. Mix in 1 tablespoon of mayo, then add the remaining mayo. Adjust seasoning with more lemon juice, salt, and pepper as needed. Wash mussels and clams, scrubbing lightly, and discard any that don't close. In a wide pot, sauté garlic, add wine, tomatoes, and basil, then simmer. Arrange fish and shellfish in the pot, season, cover, and cook for around 10 minutes until seafood is cooked. Toast bread and place in bowls, then top with soup and garnish with fennel, basil, a drizzle of olive oil, and saffron aïoli.

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