RecipesIngredients

Summer fish stew

Summer fish stew

A wonderfully luxurious meal, this colourful one-pot wonder celebrates fish and seafood with flavours that always blow my mind. It’s fun to make and flexible, meaning you can use whatever is available to you.

Ingreadient

• 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)
• olive oil
• 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

Direction

1. Make your Garlic aïoli.
2. Peel the onion, garlic, celery (picking and saving any yellow leaves from the head) and potato.
3. Finely chop the onion and garlic with the chilli (deseed, if you like) and parsley stalks (reserving the leaves).
4. Chop the celery and potato into 1cm chunks.
5. Place it all in a large casserole pan on a medium heat with 2 tablespoons of oil, and cook for 10 minutes, or until softened, stirring occasionally.
6. Stir in the Prosecco and let it simmer for 2 minutes.
7. Pour in the passata and half a jar’s worth of water, add a good pinch of sea salt and black pepper, then add the bream and langoustines, pushing them down into the sauce. Simmer gently while you quickly pick through the mussels and clams, tapping any open ones – if they don’t close, discard them.
8. Finely slice the squid into rings.
9. Add the mussels, clams, squid and peas to the pan with a splash of water, if needed, then cover and leave for a few minutes, or until the mussels and clams have opened (discard any that remain closed).
10. Place a slice of bread in each of your bowls (toast first, if you like), ladle the stew on top, dollop each portion with ½ a tablespoon of aïoli (saving the rest for another day), then tear over the reserved parsley and any celery leaves.
11. If you’ve got them, fennel tops are a lovely finishing touch, too.