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Summer fish stew
Summer fish stew
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Total Time:
40 minutes
Vibrant seafood one-pot bursting with mind-blowing flavors. Easy, adaptable, and oh so luxurious.
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)
  • 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
Instructions:
  • Prepare the garlic aïoli by finely chopping the onion, garlic, chili, and parsley stalks, while also chopping the celery and potato into 1cm chunks. Heat oil in a large casserole pan and cook these ingredients for 10 minutes until softened. Add Prosecco and simmer for 2 minutes, then pour in passata, water, salt, and pepper. Add bream and langoustines, then simmer. Check and add mussels, clams, squid, and peas, covering until mussels and clams open. Serve by placing a slice of bread in each bowl, ladling the stew on top, and topping with aïoli, parsley, and celery leaves. Optional: add fennel tops for extra flavor.

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