Cook up a storm this Father’s Day

Father’s Day is coming up this Sunday and what better way to treat your old man than with a delicious meal. Food is the way to a man’s heart after all!

This fish stew recipe is a favourite of mine and reminds me of being on family holidays as a child and buying fish from the local fisherman. We’d all have a part to play in cooking up big steaming bowls of this stew – yum! The aioli on top really makes it, so have a go, he’s sure to love it.

 

Caiger’s Fish Stew

You will need:

3 shallots peeled and diced
Olive oil
2 cloves garlic, peeled
Sea salt
Freshly ground black pepper
15 mussels
15 clams
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 sea bass 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

Aioli

2 free range egg yolks
sea salt
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

Method: 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.

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