Mediterranean Fish Stew by Meyer


Tip: You can change the combination of fish that you use – ask your fishmonger for advice about the best catch of the day.


Serves: 4



For the garlic mayonnaise:

- 1 clove garlic, peeled
- Pinch saffron threads
- About 150 ml / 6 tbsp good quality mayonnaise


For the fish stew:

- 2 tbsp olive oil
- About a quarter of a fennel bulb, finely sliced 4 spring onions, trimmed and finely sliced
- 1 clove garlic, finely sliced
- 1 x 390g / 400 g chopped tomatoes
- Handful fresh basil stalks and leaves
- 20 clams
- 20 mussels
- 4 small pieces monkfish
- 8 raw large prawns
- 4 langoustines
- fennel tops – fluffy green ends
- 8 slices crusty bread



1) First make the garlic mayonnaise – crush the garlic and saffron in a pestle and mortar. Add a little mayonnaise and mix together. Add the rest of the mayonnaise, spoon into a bowl and put into the fridge until needed.


2) Heat the oil in the stock pot, add the fennel, onions and garlic and fry gently for 5 minutes until soft. Add the tinned tomatoes and basil stalks and leaves and simmer gently for 20 minutes until reduced slightly. Add a pinch of light soft brown sugar and freshly ground black pepper.


3) Add the fish and shellfish and put the lid on. Cook for 5 minutes. Check to see if the fish and shellfish are cooked, cook for slightly longer if needs be.


5) Serve the stew in shallow bowls, top with the mayonnaise and basil and fennel tops.


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