FISH STEW | FISH RECIPES | JAMIE OLIVER RECIPES
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
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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
SIMPLE FISH STEW RECIPE | BBC GOOD FOOD
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.7 milligram of sodium
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ITALIAN-STYLE FISH STEW RECIPE - NYT COOKING
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Reviews 5
Total Time 1 hours
Cuisine italian
Calories 417 per serving
- Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.
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Reviews 5
Total Time 30 minutes
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Total Time 30 minutes
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