Blend until smooth. 1 tbsp Dijon mustard. Add the monkfish fillets and cook for 1 minute. Add the conger eel or pollack and fry briskly with the vegetables for 3-4 minutes. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. I’ve done my best, though, to achieve a flavour as close as possible to that excellent fish stew, which I ate with my friend, the chef Simon Hopkinson. Now make a fish stock by putting the fish bones, lobster legs and 2.25 litres of water into a large pan. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. If not, make up with a little water. nor is it easy to get hold of the small crabs they also use in the stock. Meanwhile, make the rouille. For the rouille: 1 large egg yolk. I’ve also taken the deeply unPC step of using fillets of fish for the final cooking, simply because the business of finding small inshore fish will be so difficult for you — but if you are lucky enough to get them, use whole fish instead. With the machine still running, gradually add the oil until you have a smooth, thick mayonnaise-like mixture. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Pour water over bread crumbs in a bowl. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, medium-sized carrots, peeled and finely chopped, conger eel or pollack, skinned and cut into small chunks, bouquet garni (bunch of herbs) made from thyme sprigs, bay leaves and parsley stalks, Salt, freshly ground black pepper and cayenne pepper, Rouille (see ingredients and method below). The medley of seafood is met with a rich tomato and white wine sauce. Maldon sea salt. Ingredients. Get our latest recipes straight to your inbox every week. This mouthwatering squid and potato stew is local to Sète in the south of France. Put the fish fillets and lobster pieces onto a tray, cover with clingfilm and keep chilled until needed. However, squid is much easier to get hold of here, and if anything it’s nicer. Registered number: 861590 England. Heat another tablespoon of olive oil in a frying pan, add half the squid and a little seasoning and stir-fry over a high heat for 2 minutes until lightly browned. With the machine still running, gradually add the oil until you have a smooth, thick mayonnaise-like mixture. Registered number: 861590 England. 1 tablespoon water 1 tablespoon white wine vinegar Pinch of saffron 2 to 3 slices of white bread (with the crust removed) Cut the rest of the lobster in half lengthways, detach the head from the tail and cut each tailpiece across into three evenly sized pieces. The fish will still be slightly undercooked at this point. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and remaining ¼ tsp of salt. What to do: – Put the onion, garlic, fennel, tomatoes, tomato paste, potatoes, saffron, orange zest and olive oil into your large heavy based pot For more information on our cookies and changing your settings, click here. Season to taste with salt and pepper, part-cover the pan and leave the stew to simmer gently for 1 hour, until the squid is tender and the liquid has reduced and thickened. Set aside. Rick Stein’s favourite seafood recipes | Chefs | The Guardian 100ml of vegetable oil or light olive oil. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Adjust the seasoning if necessary, sprinkle with parsley and serve with plenty of bread. Add the cognac, light it with a match and shake the pan until the flames have died down. For the soup, heat the oil in a large pan. Return the soup to a wide-based, shallow, clean pan, season to taste with salt, pepper and cayenne pepper, and bring back to simmer. By Rick Stein. Carefully lift the fish fillets and lobster pieces out of the soup onto a warmed serving plate, ladle over a small amount of the soup, cover with foil and put into the oven to keep warm, but don't leave any more than 10 minutes. Get our latest recipes, competitions and cookbook news straight to your inbox every week Add to the sauce and repeat with a little more oil and the rest of the squid. Get our latest recipes, competitions and cookbook news straight to your inbox every week Cover the slice of bread with the fish stock or water and leave to soften. Store in the fridge until needed. Squeeze out the excess liquid and put the bread into a food processor with the harissa, garlic, egg yolk and remaining ¼ tsp of salt. Add the tomato purée, white wine and fish stock. From the book Rick Stein's French Odyssey. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Pass the soup through a sieve into a clean pan, pressing as much of the liquid through the sieve as you can with the back of a ladle. Skin the monkfish tails and remove the fillets, and fillet the gurnard and John Dory. When the squid is tender, remove the orange zest and pieces of star anise from the stew, add the potatoes and simmer for 5-10 minutes so that they take on some of the flavours. For more information on our cookies and changing your settings, click here. Preparation. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies.