Easy Fish Stew with Crostini and Cheats' Aioli
Sat, 6 April 2019
600g fish cut into large bite size pieces (we used Monkfish, Prawns and Cod)
1 teaspoon fennel seeds (If you don't have seeds, just use pre-ground)
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/2 teaspoon chilli flakes
1/2 teaspoon smoked paprika
1 bulb of fennel, diced roughly
3 cloves of garlic, finely sliced or grated
1 shallot (or 1/2 an onion), finely diced
1 tablespoon of tomato puree
A dash of white wine
1 tin of tomatoes
100 mls of vegetable stock or water
For the crostini & aioli:
1 lemon, (1/2 a teaspoon of zest & two tablespoons of juice)
3 tablespoons of mayonnaise
Some olive oil
A couple of bread rolls or ciabatta, sliced
1. Dry toast the seeds and place in a pestle & mortar, grind until fine
2. Heat a large, shallow frying pan and add the oil
3. Sauté the shallot (or onion), fennel and 1 clove of garlic until they are soft (about 5 mins or so) and then add the ground spices, chilli flakes & paprika and stir.
4. Add the tomato puree and cook it out to avoid bitterness for a couple of mins.
5. Add the dash of white wine and allow to bubble up, scraping the bottom of the pan to deglaze.
6. Add the tin of tomatoes and stock or water and gently place the fish into the stew
7. Cover (if you don't have a lid, just use a baking tray) and simmer for 5-8 mins
8. In the meantime, make your crostini and aioli.
9. Place one clove of garlic into a small cup or bowl and add a good glug of olive oil
10. Brush this lightly onto the slices of bread on both sides and place on a hot griddle pan or under a hot grill
11. To make the aioli, place the mayo in a bowl and add the remainder of the garlic, lemon zest, salt and lemon juice. Taste for seasoning
12. Check the fish is cooked through by taking one piece out of the stew and cutting on a board
13. Serve the stew with a dollop of aioli on each portion and the crostini on the side.