Recipe Index

Ingredients

• 1 monkfish tail, bones removed and reserved, trimmed of sinews and sinews reserved, and cut into 8 equal chunks
• 1 lb 5 oz gurnard, filleted and fish bones and parts reserved, each fillet halved to create 4 pieces
• 8 large scallops
• 1 garlic clove, finely chopped
• 1 rosemary sprig, leaves picked and chopped
• 1 lemon, zest only
• 3 1/2 fl oz light olive oil
• sea salt and freshly ground black pepper
• fish bones and parts, reserved from above
• 10 fl oz white wine
• 1 tbsp olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, finely chopped
• 1 fennel, trimmed and finely chopped
• 2 red peppers, cored, deseeded and sliced
• 1/2 tsp dried chilli flakes
• 1/2 orange, zest and juice
• big pinch saffron
• 3 bay leaves
• 1 rosemary sprig
• 1 3/4 oz tomato puree
• 14 oz tin chopped tomatoes
• 20 live mussels, scrubbed and debearded
• 2 squid, cleaned, prepared and sliced into rings
• 2 tbsp rapeseed oil, for frying
• 1 large baguette, cut into thin slices
• 1 garlic clove, halved
• salt
• 2 free-range eggs
• pinch saffron strands
• 2 garlic cloves, finely chopped
• 1 chilli, deseeded and finely chopped
• 4 salted anchovies in oil
• 1/2 lemon, juice only
• 14 fl oz olive oil
• sea salt and freshly ground black pepper

Method

1. Heat the stew oven to 350°F before the fish is marinated.
2. Marinate the monkfish chunks, gurnard pieces and scallops in a bowl with the finely chopped garlic clove, chopped rosemary leaves, lemon zest and light olive oil, seasoned with sea salt and black pepper, and chill the bowl for 1 hour.
3. For the stock, lay the reserved fish bones and trimmings on baking paper in a flameproof roasting tin and roast them for 25 minutes, turn the pieces over and roast them for another 25 minutes.
4. Set the roasting tin over medium heat, pour in the white wine and scrape and stir for 5 minutes to deglaze it, then tip everything into a casserole, cover with water, bring the stock to a boil, skim it and simmer it gently for 30 minutes.
5. For the stew base, soften the thinly sliced onions, the four chopped garlic cloves, the fennel and the red peppers in the 1 tbsp of olive oil in a large saucepan for 5 minutes, stirring occasionally.
6. Add the chilli flakes, orange zest, the big pinch of saffron, bay leaves and the whole rosemary sprig to the vegetables and cook the mixture for 2 minutes, then stir in the tomato puree and cook it, stirring frequently, for 5 minutes more.
7. Pour the chopped tomatoes and orange juice into the stew base and cook it for 10 minutes, then strain the fish stock into the pan and simmer the stew for 20 minutes before checking its seasoning.
8. For the croutes, shallow-fry the baguette slices in a 1/2-inch layer of hot rapeseed oil until golden on both sides, drain them on kitchen paper, rub each slice with the cut side of the halved garlic clove and season the croutes with salt.
9. Poach the monkfish in the simmering stew for 1 minute, then add the gurnard, scallops and mussels for 2 minutes, and finally the squid rings for 2 minutes, discarding any mussels that are broken before cooking or that stay closed afterwards.
10. For the spicy anchovy mayonnaise, blitz the eggs, saffron strands, two chopped garlic cloves, deseeded chilli, anchovies and lemon juice in a blender for 1 minute, then pour the 14 fl oz of olive oil in very slowly with the motor running until a thick mayonnaise forms, and season and chill it.
11. Bring the fish stew to the table with the garlic croutes and the bowl of spicy anchovy mayonnaise served on the side.

Prep: 2 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data