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fish stew with saffron aioli

Fish Stew with Saffron Aioli

Gurnard and king prawns in a prawn, fennel and tomato broth with samphire and new potatoes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine British, Italian
Servings 2

Ingredients
  

Fish Stew

  • 8 shell on raw king prawns
  • 2 gurnard fillets
  • 1 bulb fennel
  • 2 cloves garlic
  • 1 large onion
  • 1 celery stick
  • 1 tin plum tomatoes
  • 175 ml dry white wine
  • 10 small new potatoes, or a few larger ones cut into chunks
  • 1 handful samphire
  • ½ lemon
  • olive oil

Saffron Aioli

  • 1 egg yolk
  • mild olive oil or rapeseed oil
  • ½ lemon
  • 1 garlic clove
  • 1 pinch saffron

Instructions
 

Fish Stew

  • Peel the prawns, keeping the heads and shells, and devein.
  • Add some oive oil to a deep, heavy based saucepan and add the prawn heads and shells. Fry on a medium heat.
  • Roughly chop a garlic clove, half the fennel, the celery stick and half the onion. Add to the pan with the prawn shells and cook until the veg starts to soften. Add the white wine and let it bubble away. Then add the tinned plum tomatoes and a tin of water. Bring to the boil and then gently simmer for 15-20 minutes.
  • In batches add the prawn shells and sauce to a blender and blitz until qute smooth. Pass though a fine seive. Discard the solids and keep the sauce to one side.
  • Wipe clean the saucepan and put back on the heat with some more olive oil. Finely slice the rest of the onion and fennel and the remaining garlic bulb. Add to the pan and sweat gently for about 10 minutes.
  • Meanwhile par boil you new potatoes in salted boiling water for about 10 minutes. Then drain the potatoes and add them to the vegetables. Pour the sauce into the pan and let it bubble until the potatoes are almost cooked.
  • Cut each gurnard fillet into large chunks. Add to the pan with the prawns. Cook for 4-5 minutes until the prawns are pink and the fish is opaque and flaky.
  • Cook the samphire in salted boiling water for 2 minutes. Dish up the stew and top with samphire, a squeeze of lemon juice and saffron aioli. Serve with crusty bread.

Saffron Aioli

  • Add a pinch of saffron to a small glass and pour over a tiny amount of boiling water. Leave for five minutes.
  • Add an egg yolk to a bowl and whisk. Slowly start to dribble in the oil until the mixture gets really thick. Now add a squeeze of lemon juice which will make the sauce thinner. Add a little more oil until you have the consistency you want.
  • Peel and crush the garlic and add it to the sauce. Add the saffron strands and the saffron water. Mix and season to taste. Ideally leave to infuse for a couple of hours before serving. It keeps well in the fridge for a couple of days.
Keyword aioli, fennel, fish stew, gurnard, new potatoes, prawns, saffron, samphire, seafood, shellfish, sourdough, tomatoes