Flashy Fish Stew

Sometimes there is nothing better than a fish stew and this little number certainly won't disappoint; treat yourself to this beautiful fish stew recipe.

Cuisine : Jamie Oliver
Difficulty : Easy
Serves : 4
Cooking Time : 15 minutes
Calories : 514

INGREDIENTS


Garlic bread
1 ciabatta loaf
3–4 cloves of garlic
a few sprigs of fresh lemon thyme
1 tbsp extra virgin olive oil

Fish stew
1 bulb of fennel
4 anchovy fillets
4 spring onions
½–1 fresh red chilli
olive oil
2 cloves of garlic
125ml white wine
700g passata
1 small bunch of fresh basil
400g mixture of fish fillets, scaled and pin-boned.
I like monkfish, red mullet, John Dory, sea bass and whiting
400g mussels and clams, scrubbed clean and debearded
4 large raw shell-on king prawns

Sauce
1 clove of garlic
1 pinch of saffron
3 heaped tbsp fat-free natural yoghurt
½ a lemon

METHOD

Ingredients out • Kettle boiled • Oven at 220*C •  Food processor (bowl blade) • Large lidded casserole pan, medium heat.

1. Cut deep crisscrosses into the ciabatta.
 • Squash the unpeeled garlic through a garlic crusher over the bread, add the thyme sprigs and a pinch of salt and pepper, then drizzle over the extra virgin olive oil.
• Rub into the cracks of the bread, then put into the oven until golden.

2. Halve the fennel (reserving any leafy tops) and put into the processor with the anchovies, the trimmed spring onions and chilli, then blitz until finely chopped.
• Put into the casserole pan with 2 tablespoons of olive oil and turn the heat up to high, stirring regularly.
• Squash in the unpeeled garlic through a garlic crusher, then pour the wine into the pan and let it cook away. • Pour in the passata and half a jar of boiling water (350ml), tear in most of the basil leaves and season with salt and pepper.

3. Cut the fish up so you’ve got four even-sized chunks of each type, then add all the seafood to the pan (throw away any open mussels and clams that don’t close when tapped), cover with the lid and boil.
• Peel the garlic and bash with a pinch of salt and the saffron in a pestle and mortar, then muddle in the yoghurt and a squeeze of lemon juice.
• When the mussels and clams have opened (throw away any that remain closed), the fish will be cooked through (roughly 4 minutes).
• Season to taste, then serve scattered with the remaining basil leaves and fennel tops, the saffron sauce
and garlic bread.