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...

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017

Are you ready for the London Tequila Festival?

Limes and salt, one two three...

by Anna Brech
18 May 2017

Coffee ice could solve all of your diluted caffeine issues

The answer to your frappuccino prayers

by Amy Swales
17 May 2017

There’s a new flavour of Fab and it’s being called a “game changer”

But would you give up your original for it?

by Amy Swales
12 May 2017

Here’s where to get your hands on rainbow croissants in London

They're multi-coloured to their cherry jam core

by Moya Crockett
12 May 2017