Fabulous fish stew might be just the main course you are searching for. This recipe serves 2. One serving contains 1384 calories, 124g of protein, and 70g of fat. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up bream, mayonnaise, garlic, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.
Instructions
1
Its worth trying to get hold of saffron for this one its available from most delis and good supermarkets. Its not cheap, but bear in mind you wont need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you havent got one, try using a high-sided roasting tray instead, with another tray as a lid.To make the saffron aoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker until it turns into a mush.
Ingredients you will need
Lemon Juice
Saffron
Garlic
Broth
Clove
Fish
Salt
Equipment you will use
Mortar And Pestle
Frying Pan
2
Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that arent tightly closed, give them a sharp tap. If they dont close up, throw them away.
Ingredients you will need
Salt And Pepper
Lemon Juice
Mayonnaise
Mussels
Clams
Water
3
Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden.
Ingredients you will need
Olive Oil
Garlic
Cooking Oil
Equipment you will use
Sauce Pan
Pot
4
Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
Ingredients you will need
Tomato
Basil
Wine
5
Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that dont open.)Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aoli.Tip
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.