Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 10

Mix and match the seafood you use in this yummy recipe depending on what’s in season or easily available.

 Preparation time:

 10–15 minutes

 Cooking time:

 25 minutes

 Serves 4

 3 tbsp olive oil

 1 leek, trimmed and sliced

 1 fennel bulb, trimmed and thinly sliced

 1 x 400g tin chopped tomatoes

 75ml (3fl oz) dry white wine or vermouth

 1.2 litres (2 pints) good-quality fish stock

 A large pinch of saffron strands

 500g (1lb 2oz) firm white fish fillets, skin removed

 450g (1lb) raw peeled tiger prawns

 4 raw unpeeled tiger prawns (optional)

 12 raw scallops, cleaned

 12 live clams or mussels, cleaned

 2 tbsp chopped fresh flat leaf parsley

 Sea salt and freshly ground black pepper

 To serve

 Crusty bread Rouille (see right)

Warm the olive oil in a casserole or large pot over a medium heat. Add the leek and fennel and cook for 5 minutes until soft and golden.

Add the tomatoes, wine or vermouth, stock and saffron to the pan. Bring to the boil, then reduce the heat to low and simmer for 15 minutes. Cut the fish into chunks and add to the pan together with the peeled and unpeeled prawns, scallops, clams or mussels. Stir and cover. Leave to simmer for 2 minutes or until just cooked, the shellfish have opened and the fish is opaque. Throw away any unopened shells.

Stir the parsley through the stew and season to taste with salt and pepper. Ladle into bowls and top each one with a whole unpeeled prawn, if using. Serve with plenty of warm crusty bread and dollops of rouille if you wish.

To make rouille:

Chargrill 2 red peppers until blackened. Alternatively, preheat the grill to medium, then cook the peppers under the hot grill, turning frequently, for 10 minutes or until blackened all over. Leave to cool, then deseed and peel off the skin. Put the flesh into a food processor, add 1 deseeded red chilli, 2 peeled garlic cloves and a pinch of salt and blitz until smooth. With the motor running, very slowly drizzle in enough extra virgin olive oil to reach your preferred consistency (I like to add about 4 tablespoons so that the rouille reaches the consistency of mayonnaise).