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Cornish Fish Stew with Garlic Toast and Aïoli

A hearty seafood stew with bass, cod, and halibut, served with garlicky baguette croutons and creamy saffron-infused aïoli.

DinnerFishSeafoodMain CourseStew
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
37.1g
per serving
148.4 g total
Fat
78.1g
per serving
312.4 g total
Protein
83.2g
per serving
332.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tablespoon
Tomato Purée
1
teaspoon
White Wine Vinegar
Dairy
200
g
Butter
For toast, softened
2
piece
Egg Yolk
Free-range
Fruits
1
piece
Lemon
Juice only
GrainsCereals
1
piece
Baguette
Sliced into 8-12 pieces
Liquids
300
ml
White Wine
Dry
2
tablespoon
Pastis
600
ml
Fish Stock
600
ml
Chicken Stock
NutsSeeds
1
piece
Star Anise
1
pinch
Saffron
Strands
0.5
teaspoon
Cayenne Pepper
3
clove
Garlic
For toast, peeled and left whole
2
clove
Garlic
For aïoli, crushed
1
pinch
Saffron
For aïoli
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
OilsFats
5
tablespoon
Olive Oil
Divided use for stew
75
ml
Olive Oil
For aïoli
75
ml
Vegetable Oil
For aïoli
Seafood
400
g
Fish Trimmings
Inexpensive steaks or trimmings like gurnard, hake, or pollock
100
g
Prawns
Small uncooked, shells left on
400
g
Sea Bass
Fillets, cut into 4 pieces
400
g
Cod
Fillet, cut into 4 pieces
300
g
Halibut
Fillet, cut into 4 pieces
12
piece
Cockles
Cleaned
8
piece
Tiger Prawns
Cooked, king or tiger, shells on
Vegetables
1
piece
Fennel
Large bulb, trimmed and chopped
2
piece
Banana Shallots
Chopped
1
piece
Carrot
Peeled and chopped
1
stalk
Celery
Trimmed and chopped
250
g
Plum Tomatoes
Chopped

Method

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