SIMPLE FISH STEW
This is such a simple recipe, despite the length of the ingredients list. I started cooking it years ago (the original recipe is from The Carved Angel Cookery Book by Joyce Molyneux) when I wanted to make bouillabaisse and found this instead. It’s like a bourride – a French fish stew enriched with aioli. There’s a lot more fish here than in Joyce’s version. You need the aioli but the rouille is optional, though the contrast is great.
Overview
Prep time
25 mins
Cook time
30 mins
Serves
4
Ingredients
For the aioli
- 1 large egg yolk
- ¼ tsp Dijon mustard
- 140ml groundnut or sunflower oil
- 60ml olive oil (not extra-virgin)
- 2 garlic cloves, grated to a purée
- lemon juice, to taste
- white wine vinegar (optional)
For the rouille
- 1 garlic clove, grated to a purée
- ½ roasted red pepper
- 1 egg yolk
- 2 tsp harissa
- small pinch saffron threads
- 85ml olive oil
- 85ml groundnut or sunflower oil
- 1 tsp lemon juice (or more to taste)
For the fish stew
- ½ fennel bulb
- about 8 parsley stalks, plus leaves to serve
- 4 thyme sprigs
- 3 dill sprigs
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 1 x 400g tin chopped tomatoes (I use Mutti Polpa)
- 185ml dry white vermouth (or dry white wine)
- ½ tsp saffron threads
- 500ml fish stock
- 2 tsp lemon juice
- 345g smoked haddock fillet, skin removed (or you can use half as much smoked haddock and another white fish for the rest)
- 1 baguette, sliced and toasted, to serve
- Parmesan or Gruyère, grated, to serve
Method
Step 1
Start with the aioli. The stew comes together quickly so the aioli should be ready. Put 1 large egg yolk in a large bowl and stir in ¼ tsp Dijon mustard with a pinch of salt. Start to add the oils (140ml groundnut or sunflower oil, and 60ml olive oil) a drop at a time, beating all the time using electric beaters. Once the mixture starts to thicken you can add more oil in one go.
Step 2
Add 2 grated garlic cloves and, once all the oil has been incorporated, lemon juice to taste. Seasoning is very important so you might want to adjust it. Sometimes I add a little white wine vinegar, too.
Step 3
For the rouille – if you choose to make it – put 1 grated garlic clove, ½ roasted red pepper, 1 egg yolk, 2 tsp harissa, a small pinch saffron threads and some seasoning into a food processor. Whizz, adding the oils (85ml olive oil and 85ml groundnut or sunflower oil) a little at a time, then season again and add 1 tsp lemon juice.
Step 4
Cut ½ fennel bulb in half. Remove the outer discoloured layer and the hard core at the base. Discard these and chop the flesh finely. Using kitchen string, tie 8 parsley stalks, 4 thyme sprigs and 3 dill sprigs together.
Step 5
Heat 4 tbsp olive oil in a heavy pan and cook the chopped fennel, 1 small finely chopped onion and 1 stick finely chopped celery until pale gold (about 5 minutes). Stir in 2 finely chopped garlic cloves and cook for another 2 minutes. Add 400g tin chopped tomatoes, 185ml dry white vermouth (or dry white wine), the bundle of herbs and ½ tsp saffron threads and simmer for another 5 minutes.
Step 6
Pour in 500ml fish stock, a good squeeze of lemon juice and some seasoning. Bring to the boil then cover the pan and simmer for 10 minutes.
Step 7
Add 345g smoked haddock fillets and simmer gently for about 4 minutes. Remove from the heat, lift out the pieces of fish using a slotted spoon and set aside.
Step 8
Take out the herb bundle and discard it. Whisk in half in the aioli. Taste and adjust the seasoning, then return the fish.
Step 9
Serve with 1 sliced and toasted baguette, the rest of the aioli, the rouille (if you’ve made it), grated Parmesan or Gruyère, and some parsley leaves.
2025-03-14T15:23:51Z