Saturday, March 30, 2013

Seafood stew with saffron mayo and capsicum marmalade recipe

Seafood stew
Seafood stew

 This dish is a real seafood feast, says Nathan. "Served in a big dish in the middle of the table, it will fill the room with the most amazing aromas." Nathan uses whole prawns, but if you prefer, you can make the stock with the shells and freeze the prawns

Serves 6


Seafood stew: 1kg skinless blue-eye or kingfish fillet, pin-boned, cut into 6 pieces. 1 and 1/2 cups (375ml) fish stock. 2 tomatoes, chopped. 1 tarragon sprig, chopped, plus extra to serve. Pinch of saffron thread. 50g unsalted butter. 400g mussels, scrubbed, bearded. 400g pippies or vongole (clams). Olive oil. 1kg squid, cleaned, cut into rings. Red capsicum marmalade (recipe follows), chopped chervil and crusty bread, to serve

Shellfish stock: 1kg prawns, peeled, shells reserved. Olive oil. 2 carrots, chopped. 1 onion, chopped. 6 garlic cloves, halved. Finely grated zest and juice of 1 orange. 4 tomatoes, chopped

Saffron mayonnaise: 2 egg yolks. 2 pinches of saffron thread. Finely grated zest and juice of 1 lemon. 300ml light olive oil

Seafood stew recipe: 1- Preheat the oven to 180C. Sprinkle sea salt over the fish, leave for 1 hour in the fridge, then wash off the salt, pat the fish dry and chill until ready to cool. 2- To make the shellfish stock, place the prawn shells on a tray and roast in the oven for 45 minutes or until golden. 3- Heat oil in a saucepan over medium heat, add the carrot, onion, garlic and zest, then cook gently for 4-5 minutes until softened. Add the tomatoes and roasted prawns shells. Pour in the orange juice and just enough water to cover, then cover with a lid and simmer for 1 hour. Strain the stock into a clean saucepan and simmer over medium heat until reduced by three-quarters. If making in advance, cool to room temperature and chill until ready to use. 4- Make mayonnaise by whisking together the egg yolks, a pinch of saffron and lemon zest in a bowl. In a separate bowl, mix another pinch of saffron with lemon juice. Slowly whisk the oil into the egg mixture until thick. Stir in the lemon juice mixture to loosen. Chill until ready to serve. 5- To make stew, place fish stock, tomato, tarragon, saffron, butter and 200ml shellfish stock in a pan. Bring to the boil, then reduce by tree-quarters. Blitz in a food processor, strain and keep warm. 6- Place a large pan (With a lid) over high heat, add the shellfish, pour in 100ml water and immediately cover. Stream shellfish for 2 minutes to open, then drain, discarding any that remain unopened. When cool enough to handle, pick the mussels and pippes from the shells (keep 18 in their shells for presentation), place on a plate and chill. 7- Preheat the oven to 200C. Heat a little oil in a frypan over medium heat, and add the fish (you can do this in batches). Cook for 1-2 minutes on one side until slightly golden, then turn over and transfer to a baking tray. Bake for 4-5 minutes until just cooked. Meanwhile, heat a little more oil in the same frypan over medium heat and stir-fry the squid for 2 minutes or until just cooked. 8- Bring the stew to the simmer, add the shellfish and warm through. Remove the fish from the oven and place on a serving dish with a dollop of the red capsicum marmalade. Spoon over the stew and top with squid. Garnish with scattering of extra tarragon and chervill, and a drizzle of olive oil. Serve with saffron mayo and crusty bread. By then, the Seafood stew with saffron mayo and capsicum marmalade is ready