Rick Stein's fish stew. I use this as my basic recipe for fish stew. Its a fish soup recipe but if you don't liquidise it and use less stock, it becomes a fish stew. Sometimes I add mussels in their shells at the end of the cooking and serve as soon as they open. Anyway, I love the saffron in it!
http://www.theguardian.com/lifeandstyle/2015/apr/19/rick-stein-favourite-seafood-recipes
Classic fish soup with rouille and croutons
Serves 4
mixed fish 1kg, such as gurnard, cod and grey mullet (alternative fish: any except for oily fish such as herring, mackerel or salmon)
olive oil 90ml
onion, celery, leek and fennel 75g of each, roughly chopped
garlic cloves 3, sliced
orange zest 2 strips
tomatoes 200g, tinned chopped
red pepper 1, seeded and sliced
bay leaf 1
thyme 1 sprig
saffron strands a pinch
chilli flakes ½ tsp
unpeeled prawns 100g
fish stock 1.2 litres (see below)
orange juice of ½
salt and freshly ground black pepper
For the fish stock
Makes 1.2 litres
fish bones 1kg
onion 1, chopped
fennel bulb 1, chopped
celery 100g, sliced
carrot 100g, chopped
button mushrooms 25g, sliced
thyme 1 sprig
water 2.5 litres
For the croutons
baguette 1, small
olive oil for frying
garlic clove 1
rouille ½ quantity (see below)
parmesan cheese 25g, finely grated
For the rouille
Makes 300ml
white bread 25g, sliced, day-old crustless
fish stock or water a little
harissa 2 tbsp
garlic cloves 3 fat, peeled
egg yolk 1
salt ¼ tsp
olive oil 250ml
Fillet all the fish and use the bones to make a fish stock. To make the stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve, and use as required. If not using immediately, leave to cool, then chill and refrigerate or freeze.
Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes until soft but not coloured. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, chilli flakes and prawns, and the fish fillets. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes.
For the croutons, thinly slice the baguette on the diagonal and fry the slices in the olive oil until crisp and golden. Drain on kitchen paper and rub one side of each piece with the garlic clove.
Liquidise the soup, then pass it through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. Return the soup to the heat and season to taste.
To make the rouille, cover the slice of bread with the stock or water and leave to soften. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and salt. Blend until smooth. With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture. Keeps in the fridge for at least a week.
To serve, ladle the soup into warmed bowls and leave each person to spread rouille onto the croutons, float them on their soup and sprinkle with parmesan.
http://www.theguardian.com/lifeandstyle/2015/apr/19/rick-stein-favourite-seafood-recipes
Classic fish soup with rouille and croutons
Serves 4
mixed fish 1kg, such as gurnard, cod and grey mullet (alternative fish: any except for oily fish such as herring, mackerel or salmon)
olive oil 90ml
onion, celery, leek and fennel 75g of each, roughly chopped
garlic cloves 3, sliced
orange zest 2 strips
tomatoes 200g, tinned chopped
red pepper 1, seeded and sliced
bay leaf 1
thyme 1 sprig
saffron strands a pinch
chilli flakes ½ tsp
unpeeled prawns 100g
fish stock 1.2 litres (see below)
orange juice of ½
salt and freshly ground black pepper
For the fish stock
Makes 1.2 litres
fish bones 1kg
onion 1, chopped
fennel bulb 1, chopped
celery 100g, sliced
carrot 100g, chopped
button mushrooms 25g, sliced
thyme 1 sprig
water 2.5 litres
For the croutons
baguette 1, small
olive oil for frying
garlic clove 1
rouille ½ quantity (see below)
parmesan cheese 25g, finely grated
For the rouille
Makes 300ml
white bread 25g, sliced, day-old crustless
fish stock or water a little
harissa 2 tbsp
garlic cloves 3 fat, peeled
egg yolk 1
salt ¼ tsp
olive oil 250ml
Fillet all the fish and use the bones to make a fish stock. To make the stock, put all the ingredients into a large pan and simmer very gently for 30 minutes. Strain through a muslin-lined fine sieve, and use as required. If not using immediately, leave to cool, then chill and refrigerate or freeze.
Heat the olive oil in a large pan, add the vegetables and garlic and cook gently for 20 minutes until soft but not coloured. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, chilli flakes and prawns, and the fish fillets. Cook briskly for 2-3 minutes, then add the strained stock and orange juice, bring to the boil and simmer for 40 minutes.
For the croutons, thinly slice the baguette on the diagonal and fry the slices in the olive oil until crisp and golden. Drain on kitchen paper and rub one side of each piece with the garlic clove.
Liquidise the soup, then pass it through a sieve into a clean pan, pressing out as much liquid as possible with the back of a ladle. Return the soup to the heat and season to taste.
To make the rouille, cover the slice of bread with the stock or water and leave to soften. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and salt. Blend until smooth. With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture. Keeps in the fridge for at least a week.
To serve, ladle the soup into warmed bowls and leave each person to spread rouille onto the croutons, float them on their soup and sprinkle with parmesan.
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