BUY SAFFRON RECIPES

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FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES



Fish Stew | Fish Recipes | Jamie Oliver Recipes image

Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder

Total Time 45 minutes

Yield 2

Number Of Ingredients 19

2 cloves garlic peeled
1 small pinch saffron optional
sea salt
freshly ground black pepper
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
olive oil
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

Steps:

    1. It’s worth trying to get hold of saffron for this one – it’s available from most delis and good supermarkets. It’s not cheap, but bear in mind you won’t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven’t got one, try using a high-sided roasting tray instead, with another tray as a lid.
    2. To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
    3. Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren’t tightly closed, give them a sharp tap. If they don’t close up, throw them away.
    4. Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
    5. Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don’t open.)
    6. Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

Nutrition Facts : Calories 470 calories, FatContent 17.2 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 42.2 g protein, CarbohydrateContent 26.9 g carbohydrate, SugarContent 5.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EASY DINNER PARTY IDEAS FOR MAINS - OLIVEMAGAZINE



Easy Dinner Party Ideas For Mains - olivemagazine image

Make entertaining fuss-free with these show-stopping dishes, from whole salmon with crispy potatoes to saffron risotto and an epic vegan wellington

Provided by OLIVEMAGAZINE.COM

Categories     

Number Of Ingredients 1

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SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
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    1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
    2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
    3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
    4. Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
    5. Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
    6. Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
    7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
    8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
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SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
Inspired by Simon's time spent on location in Marrakech, I’ve created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants at the edge of the Medina. With brilliant spices and incredible, subtle aromas, it’s seriously tasty stuff!
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Total Time 2 hours 15 minutes
Calories 648 calories per serving
    1. In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
    2. Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
    3. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
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    7. Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
    8. Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
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