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Seafood stew with saffron mayo & pepper marmalade
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Total Time:
3 hours 30 minutes
"Prepare a show-stopping seafood feast that will fill the room with the mouthwatering aroma of ocean's finest delicacies."
Ingredients:
  • 1 kg cod fillet skin off, pin-boned and cut into 6 even pieces, from sustainable sources
  • 375 ml quality fish stock
  • 2 ripe tomatoes
  • 2 sprigs of fresh tarragon
  • 1 sprig of fresh chevril
  • 1 pinch of saffron
  • 50 g unsalted butter
  • 400 g live mussels scrubbed and debearded, from sustainable sources
  • 400 g live cockles, from sustainable sources
  • 2 x 500 g squid, cleaned and cut into rings, from sustainable sources
  • 1 kg prawns, shells removed, from sustainable sources
  • 4 ripe tomatoes
  • 2 carrots
  • 1 onion
  • 6 cloves of garlic
  • 1 orange
  • olive oil
  • 1 lemon
  • 2 large free-range egg yolks
  • 300 ml light olive oil
  • 3 red peppers
  • 1 red onion
  • 2 cloves of garlic
  • 2 sprigs of fresh thyme
  • 100 ml balsamic vinegar
  • 50 ml red wine vinegar
  • 50 g caster sugar
Instructions:
  • Preheat the oven to 180ºC/gas 4. Cover the cod with sea salt (approximately 10g), refrigerate for 1 hour, then rinse off the salt, dry the fish and set aside. For the shellfish stock, roast prawn shells in the oven for 45 minutes. Sweat carrots, onion, garlic, and orange zest in olive oil for 4 to 5 minutes. Add tomatoes, prawn shells, orange juice, and water, then simmer covered for 1 hour, strain and reduce by three-quarters. Cool the stock if making ahead. Roast whole peppers for the marmalade. Make the saffron mayonnaise. Cook onion, garlic, balsamic vinegar, red wine vinegar, and thyme until liquid reduces. Peel, seed, and slice peppers, then cook with red onion mix. Season and chill. For the stew, combine fish stock, tomatoes, saffron, butter, and 200ml shellfish stock. Boil, then reduce by three-quarters. Steam and pick mussels and cockles. Roast the cod and sauté squid. Reheat stew, add mussels and cockles. Serve the cod with marmalade, stew, mussels, cockles, squid, herbs, and olive oil. Accompany with saffron mayonnaise and crusty bread.

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