Ingredients for four:
- 1 Onion, diced
- 1 Leek, chopped
- 1 Celery, chopped
- 1 Fennel, roughly chopped into 1-2cm chunks
- 1 Tin of fish stock
- Handful of parsley, finely chopped
- Greenland Prawn shells from 500g of prawns*
- 1 Tin of chopped tomatoes
- As many garlic cloves as you can handle
- Sourdough toast
*You can use whole greenlands, but I just use the leftovers from my prawn cocktail, that’s coming soon, folks.
Make sure you prepare all the ingredients first and have them athand.
- In a pestle & mortar, mix half the saffron with 2 to 3 cloves of garlic and about 2 tablespoons of mayonnaise. Work until the color starts to come out of the saffron and set aside.
- In a large pan, sweat off half the leek, half the fennel, and all the onion on medium to high heat. Once it's up to temperature, add in the Greenland prawns*. When the vegetables are soft and the aroma of the prawns has filled your kitchen, pour in the fish stock and bring to a gentle simmer, allowing this to simmer away for about 8 minutes.
- Grab your stick blender and blend until the mixture is as smooth as possible. Filter this through a fine sieve and set aside.
- Clean the pot of any debris and sweat down the remaining leeks, fennel, and your preferred amount of garlic. Once soft, pour in a tin of chopped tomatoes and your orange prawn stock. Add the remaining saffron and bring to a simmer again.
- Place your chosen seafood on top and cover. Put it in the oven at 180°C for about 10 minutes. I used Hake in my video, but you can use anything you like, prawns, clams, mussels, any white fish. Avoid oily fish like salmon or tuna.
- While the stew is in the oven, finish off the aioli; it should be bright orange now after its little rest. Toast your sourdough and adorn it with the wonderful garlicky aioli you’ve just made.
- Serve with a sprinkle of parsley and enjoy with family and friends.