Caiger’s Fish Stew!
We are starting to believe this cold and rainy weather is here to stay (no more summer picnics) so why not get yourself cozy in the kitchen and wow everyone with this delicious fish stew.
It’s a firm favourite with us and perfect for those rainy nights in.
3 shallots peeled and diced
2 cloves garlic, peeled
Freshly ground black pepper
1 small glass dry white wine or vermouth
40 g good-quality tinned plum tomatoes
1 small pinch saffron
200ml fish stock (the best you can find)
2 small fillets of seabass or bream (diced in 2inch pieces)
2 small fillets of red mullet or snapper (diced in 2 inch pieces)
2 small fillets of monkfish or other firm white fish (diced in 2 inch pieces)
4 langoustines or tiger prawns (whole, shell on)
1 small bunch of parsley
Zest of 1 lemon
extra virgin olive oil
1 small bunch fresh basil
2 free range egg yolks
freshly ground black pepper
½ garlic clove, crushed
½ tsp Dijon mustard
250 ml vegetable oil
50 ml extra virgin olive oil
2 tbsp. hot water
Juice of 1 lemon
Heat up a large pan or stewing pot on the hob. Add a splash of olive oil and the shallots and sauté until soft. Next add the garlic and cook for 1 minute. Season the onions and garlic and then add the glass of wine and cook for 1 minute. The wine should sizzle when it goes into the pan. Next add the tomatoes, stock and pinch of saffron. Bring to the boil and cook for 10 minutes. Check the seasoning before adding the fish.
Add the fish and lay the shellfish on top of the fillets. Add the zest of the lemon and finely chopped parsley. Put the lid on the pan and cook for 15 minutes until the fish is cooked and the mussels and clams have opened up.
To serve place in a bowl, drizzle with the extra virgin olive oil and garnish with the basil and aioli.
For the aioli:
Place the yolk along with a pinch of salt, mustard and garlic into a bowl. Whisk thoroughly until the colour changes. Add the oil very slowly, waiting for the mixture to thicken.
If the mix becomes too thick, add lemon juice or some of the hot water to loosen the mayonnaise. Continue to add all of the oil and then season to taste.