Mixed Seafood Stew with Spicy Mayonnaise

Name: Mixed Seafood Stew with Spicy Mayonnaise
Yield: Serves 4
Cuisine: British
Ingredients: 1 recipe for basic mayonnaise (see tartare sauce); water, to cover; 2 or 3 anchovies, mashed; 1 recipe for basic mayonnaise (see tartare sauce); 1 small pinch of saffron strands; 1 dried red chilli, crushed; a few drops of Tabasco sauce; bay leaves; a few fresh tarragon stalks; 1 small bunch of fresh thyme; 1 red chilli; 1 star anise; 1 garlic bulb, smashed up; 1 white onion, peeled and diced; 2 carrots, diced; 125 ml Noilly Prat; 1 tbsp tomato purée; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 2 kg fish trimmings, from good white fish (no eyes, gills or oily fish), and crab, lobster and prawn shells are particularly good, all rinsed; about 800 g fish: say 100 g thick white fish fillets, 2 scallops each, 1 handful of mussels and 80 g brown shrimps, rinsed; croûtons, to serve; 2 celery sticks, sliced; seasoned plain flour; olive oil; about 800 g fish: say 100 g thick white fish fillets, 2 scallops each, 1 handful of mussels and 80 g brown shrimps, rinsed; about 800 g fish: say 100 g thick white fish fillets, 2 scallops each, 1 handful of mussels and 80 g brown shrimps, rinsed

Preparation info

Serves
4

Difficulty
Complex

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

We served this at Alastair Little’s restaurant every day for over two years. It is still one of my most enjoyable dishes to prepare and serve, and is great to put in the middle of the table and let everyone dig in. It is fine to use a selection of seafood or just one fish.

Ingredients

about 800 g fish: say 100 g thick white fish fillets, 2 scallops

Europe
United Kingdom
Fish course
Pescatarian
Winter
November
December

Method

Heat a film of oil in a large frying pan and throw in the celery, carrot and onion. Sweat for 10 minutes or so. If using shellfish, tap each shell with a knife, discarding any that do not close. Add the aromatics and stir in the fish bits. Continue stirring erratically for 5–10 minutes. Remove and discard any shellfish that do not open. Add the tomato purée and cook out for a further 2 minutes,