Jump to Main ContentJump to Primary Navigation
Top

Seafood stew with leeks and aïoli

seafoodstew.jpg

This hearty, fragrant and fresh tasting stew is perfect for a warm summer’s evening. Serve with crusty French bread and a crisp Soave Classico.

Preparation time

30 minutes

Cooking time

45 minutes

Ingredients

  • 200g fresh cod
  • 300g shell-on North Atlantic prawns
  • 500g fresh mussels
  • 500g clams
  • 900ml fish stock
  • 1/2 tsp saffron strands
  • 1 tsp lemon juice
  • 600g floury main-crop potatoes
  • 2 leeks
  • 3 tbsp oil
  • 3 garlic cloves, sliced
  • 10 tbsp aïoli
  • 2 tbsp flatleaf parsley

Method

Step 1: Cover the cod with cold water and leave for an hour.

Step 2: Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes. Strain the liquid into a bowl and allow to cool. Remove the meat from shells.

Step 3: Put remaining fish stock, mussel and clam liquor (leaving a tablespoon aside), saffron, lemon juice, prawn heads and shells into a pan and simmer until reduced to 600ml. Strain.

Step 4: Cut and peel potatoes into 1.5cm cubes. Put in salted water and simmer until tender. Drain. Slice the leeks. Heat the oil in a pan, add garlic, leeks and a splash of fish stock. Cover and cook for 6 minutes. Drain the cod and put into a pan with cold water, cover. Bring to the boil and simmer for 5 minutes. Cool then break the cod into large flakes. Cover and keep warm.

Step 5: Add the aïoli and a splash of the fish stock and stir. Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and slightly thickened, but don’t allow it to boil. Serve straight away.

From Rick Stein’s Spain by Rick Stein (£25, BBC Books)

Related

tanyagoldmotherhood.jpg

"Does anyone want to be a mother?"

angelahartnettdinnerparty.jpg

Angela Hartnett's dinner party menu

Comments

Latest...

Oreo peanut butter ice cream sandwiches are now available in the UK

This is not a drill

by Kayleigh Dray
20 Apr 2017

Unicorn frappuccinos have landed and people are going wild for them

If you thought the unicorn food trend had reached its peak, think again.

19 Apr 2017

How to unlock the hidden health benefits of a cup of tea

And it only takes 30 seconds

by Sarah Biddlecombe
12 Apr 2017

Great British Bake Off could have looked very different

GBBO dream or a Kitchen Nightmare? (Sorry.)

by Amy Swales
12 Apr 2017

5 luxury grilled cheese sandwich recipes guaranteed to melt your heart

From an upgrade on the classic tuna melt to a sweet peach toastie

12 Apr 2017

This is the best way to enhance the flavour of your cup of coffee

Salt is the new sugar.

by Hayley Spencer
11 Apr 2017

Astonishingly lifelike succulent cakes are here to blow your mind

Kill it with your mouth

by Anna Pollitt
11 Apr 2017

How to make a grown-up Creme Egg cocktail

We’ll never turn down a boozy version of our favourite food

by Amy Swales
11 Apr 2017

Fromage fans, get ready: London’s first cheese bus is coming

All aboard the cheese bus…

by Kayleigh Dray
10 Apr 2017

Three of the world's best restaurants are in London

Get booking now

by Sarah Biddlecombe
07 Apr 2017