Easy Mediterranean Fish Stew

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This is the sort of stew one has while on holiday in Spain and Italy. The French version is of course, Bouillabaisse.
I love this because it’s so easy to prepare, I even suggest using shop bought fish stock here to speed up the whole process. I place everything but the fish in the pan and let it cook for about 20 minutes, adding the fis at the end. Easy!
The Mediterraneans serve theirs with aioli and the French with a rouille. I love the effect these sauces have on the final product that I suggest a cheat’s version by mixing ready made mayonnaise with pounded garlic and pepper and any other ingredients you like, be it chilli and/or saffron.

I have suggested a total weight of mixed seafood here because I’m always chopping and changing it depending on what’s available. I even make it with some smoked fish which complements the paprika in the dish.

 

Ingredients (serves 4-6)

1kg mixed seafood (firm white fish, prawns, clams, mussels, etc), fish chopped into bitesize portions

1 onion OR 1 leek, chopped

2 cloves garlic, chopped

1 fennel bulb, chopped

1 can chopped tomatoes

2 tbsp sundried tomato paste

Half tsp smoked paprika

1 tsp capers, rinsed, chopped

1 small handful parsley, chopped with some for garnishing

2 sprigs rosemary

500 mls fish stock plus 250 mls water or 1 gd stock cube made up with 750 mls water

1 small glass white wine

Cheats Aioli

 

Method

1.  Place everything apart from the fish in the saucepan and let it come to boil.

2. Turn the heat down and let it simmer, covered, for 30 minutes.

3. Add the fish, bring to boil and simmer for just about 5 minutes until everything is cooked. Check seasoning and serve with bread, garnished with remaining parsley and aioli on the side.

 

Cheat’s Aioli – To 100 mls really good mayonaisse, add 2 cloves of crushed garlic, 1 tbsp lemon juice and some back pepper. Mix it all together, voila, you have an amazing sauce for thickening or even spreading on bread for savoury dishes.