SAFFRON FISH STEW

Burnished with yellow saffron aïoli, my tomatobased fish stew with monkfish, gurnard, red mullet, tiger prawns and mussels is so pretty and delicious. Fish cookery is something I love and this recipe brings so many of my favourites together. Of course, you can choose to use whatever fish is available and sustainable at different times of the year, so you can really make this dish your own. Buy your fish from sustainable sources, as provenance is so important.

SERVES 4

● Splash of olive oil

● 1 garlic clove, sliced

● Small glass of white wine

● 1 x 400g tin good-quality plum tomatoes

● Bunch of fresh basil, leaves picked and stalks chopped

● Handful of fennel fronds

● 2 small monkfish fillets, cut in half

● 2 small gurnard fillets, cut in half

● 2 small red mullet fillets

(or other firm white fish)

● 8 tiger prawns, shell on

● 12 fresh live mussels, cleaned (check they are alive)

● Cornish sea salt and freshly ground black pepper

● 4 small slices of crusty bread, to serve

Extra-virgin olive oil,

● for drizzling

FOR THE SAFFRON AÏOLI

● 3 egg yolks

● 1 garlic clove, peeled

● 2 pinches of saffron

● Squeeze of lemon juice

● Small pinch of Cornish sea salt

● 200ml sunflower oil

1. First make the saffron aïoli. Put the egg yolks, garlic, saffron, a tiny squeeze of lemon juice and a small pinch of salt in a small food processor. With the motor running, slowly pour in a stream of sunflower oil through the funnel, until the mixture begins to thicken to a mayonnaise consistency. Set aside.

Heat a splash of olive oil in a large, wide saucepan or pot with a lid over a medium heat. Add the sliced garlic and fry until lightly golden. Add the wine, tomatoes, basil and fennel fronds (reserve a few leaves and fronds for garnish) and bring to the boil, then reduce the heat and simmer gently for

10–15 minutes, until the liquid has reduced a little.

Add all the fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on the pan. Cook gently for about 10 minutes until the fish and prawns are cooked through.

4. To serve, toast the bread and warm four deep plates. Evenly ladle the fish stew onto the plates. Top each with the reserved basil leaves and fennel fronds, a drizzle of extra-virgin olive oil and a big dollop of saffron aïoli on top of the toast. Sometimes, I spoon the aïoli straight into the warm fish stew.

NOTE: If you like, add some halved, cooked new potatoes to bulk it out