Food

Seafood stew with leeks and aïoli

Published

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)

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