Saturday, 19 April 2014

Harri's fish stew (courtesy of Jamie)

(Jamie's version!)

This little wonder is a bowl of garlic deliciousness. Filled with succulent fish, fresh herbs and served with crunchy lemon thyme bread its the perfect sharing supper, and one that has been firmly added to my repertoire! Harri made this for us when we visited Bath last week and I've already recreated it at home for the family - it was that good. The recipe is adapted from one in Jamie's 15 minute meals. I would say that you can whip it up from start to finish in half an hour and the best possible accompaniment is a glass of wine, or three, lots of finger bowls and some good company!


1 ciabatta loaf
3-4 cloves of garlic
a few springs of lemon thyme
extra virgin olive oil


1 bulb fennel
tin of anchovy fillets
4 spring onions
half a red chilli
olive oil
2 cloves garlic
125ml white wine
700 grams passata
400g of white fish (pollock, cod etc)
400g mussels
4 langoustines 


3 tbsp natural yoghurt
1/2 cloves garlic
a pinch of saffron
juice of half a lemon

So, begin with the bread. Cut deep crosses in the ciabatta. Squash the 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.

Next, halve the fennel (reserving any leafy tops) and put into the food processor with the anchovies, the trimmed spring onions and chilli, then blitz until finely chopped. Pop into a large heavy based saucepan with a good glug of olive oil and turn the heat up to high, stirring regularly. Squash in the 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.

Cut the fish into chunks (I think its fine to just stick to one type of white fish in this dish, its so full of flavour anyway!), then add all the seafood to the pan (throw away any open mussels that don’t close when tapped), cover with the lid and boil.

For the sauce, 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. We didn't have saffron in the cupboard the first time we made this and it was absolutely fine without and the yoghurt is the perfect accompaniment to the heat of the chilli. 

 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.  Enjoy! 

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