Fish stew with garlic saffron and chilli
This dish is a regular vehicle for tidying the remains of whatever fish was on Saturday’s menu. It is as time sensitive as any souffle as I don’t like overcooked fish – hate traditional bouillabaise type jobs as the fish is almost always cooked to death in order to make the liquor better – but can be put together fairly swiftly from the sort of things that are always in my kitchen
This stew is meant to be warm and spicy rather than vindaloo. The method is based on bourride in that it is thickened with garlic mayonnaise but the result is sharper and more citric.
The fish used can of course vary according to what suits and is available. I tend to boil scraped new potatoes in the liquor and serve these in the stew. No vegetables though, just a salad with the cheese course that always follows
150gr halibut fillet
150gr red mullet fillet
100gr white scallop meat
50gr cooked prawns or shrimps
2 shallots – peeled and chopped
1 tablespoon chopped celery
1 clove garlic
¼ average sized red pepper
1 tablespoon sunflower oil
5gr saffron threads
1 birdseye chilli - chopped
the grated zest of half an orange
500ml chicken stock
1 clove garlic – peeled and chopped
2 egg yolks
1 tablespoon Dijon mustard
salt and pepper
50ml sunflower oil
50ml olive oil
1 tablespoon lemon juice
First make the garlic mayonnaise in the usual way by whisking in the oils to the lemon, mustard, egg yolks and garlic.
Sweat the shallots, pepper and celery in a tablespoon of sunflower oil. Add the saffron, chilli and orange then the stock. Bring to the boil and simmer for a few moments. Add the fish in the order in which it takes to cook – in this case the halibut followed by the red mullet and then at the last moment the scallop and shrimp.
Take the pan from direct heat and drain all the liquid into a blender along with the bits and pieces of vegetable and orange. Liquidise along with the mayonnaise – add the mayonnaise a spoonful at a time and stop when the soup begins to thicken, pour the liquor back onto the fish and warm through before serving.
Serve with warm crusty bread....