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Method         

A full flavoured stew with a deep flavour of the sea

Saithe, Squid and Mussel Stew

SERVES 4

TIME 4 HOURS

DIFFICULTY = EASY

4 saithe fillets, each weighing 200g, skinned  BUY ONLINE  

110g of butternut squash

3 tbsp of olive oil

2 tbsp of sea salt

110g of potato

2 garlic cloves

1 leek

1 sprig of thyme

2 medium squid, cleaned and sliced into rings

Shellfish Stock

1000g of frozen prawns in their shells

1 onion

2 carrots

4 tomatoes

6 garlic cloves

2 tbsp of olive oil

1 orange, juiced and zested

Saffron Sauce

500g of mussels

375ml of fish stock

2 tomatoes

1 sprig of fresh tarragon

3 tbsp of fresh tarragon, finely chopped

1 pinch of saffron

50g of unsalted butter

Salt

Black pepper, freshly ground

3 tbsp of chervil, finely chopped

To Serve

4 tbsp of extra virgin olive oil

To cure the fish, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour

To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes

Chop the onion, carrots and tomatoes, then halve the garlic cloves

Finely grate the zest from the orange

Heat a large non-reactive saucepan until hot, add the vegetables, garlic, zest and olive oil and fry gently for 2-3 minutes, or until golden brown

 

Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour

Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil

Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-cold water. Cook the potato and butternut squash in turn until tender, then remove, drain and cut into 1cm cubes. Set aside

Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter

Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter

Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters

Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil

To cook the fish, heat the olive oil in a non-stick frying pan over a high heat

Place the fish in the pan and cook for 3-4 minutes, or until the fish is a light golden brown, then turn the fish over, add the squid and continue frying for 1 minute

Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic

Remove from the heat and season to taste with salt and freshly ground black pepper

Add the mussels to the sauce, cover and cook for 1-2 minutes or until the mussels have opened (and discard any mussels that do not open). Stir in the butter then season to taste with salt and freshly ground black pepper and add the chopped tarragon and chervil. Set aside

Divide the vegetables between the serving bowls and spoon in the mussels and sauce

 

Top with the fish and squid and finish with a drizzle of extra virgin olive oil

 

 

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