Celebrate the flavours of Southern France with this festive and foolproof seafood stew recipe from Chef Jonathan Collins.
Roux75 g flour
75 g unsalted butter
Stew Base1/2 cup extra virgin olive oil
1 yellow onion, chopped
1 cup diced fennel
1 leek, white part only, halved and sliced
3 cloves garlic, sliced
500 mL white wine
1 cup tomato puree
1 L fish or vegetable stock
1 tsp saffron
3 plum tomatoes, chopped
2 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
Seafood18-20 mussels, scrubbed and picked over
18-20 clams, scrubbed and picked over
18-20 shrimp, peeled and deveined
600 g snapper, bass or cod, cut into bite sized pieces
to taste salt and black pepper
to serve plenty of toasted crusty bread
- In small saucepan, melt butter and add flour. Whisk until combined and cook for 2 minutes. Let cool and set aside.
Prepare stew base:
- In large wide pot or braiser over medium heat, add olive oil and saute onion, leek and fennel until tender, about 5-6 minutes. Add white wine, tomato puree, and stock. Add chopped tomato, saffron, parsley, thyme and bay leaves. Let come up to a boil, and reduce to a simmer until slightly reduced, about 20 minutes. Whisk in roux and simmer another few minutes to thicken up base slightly.
Finish with seafood:
To simmering stew base, add seafood in cooking order: clams, then mussels. Cover pot. Let simmer about 4-5 minutes, until just opened. Add shrimp, then fish pieces and simmer gently another 5 minutes, until fish is cooked through.
- Ladle stew into bowls, garnish with chopped parsley and serve with plenty of crusty bread
Yield: Serves 6