Salmon and Blue Cod Stew with Aïoli

Name: Salmon and Blue Cod Stew with Aïoli
Ingredients: 400 g(14 oz) salmon fillet, cut into 2 cm(¼ in) chunks; 400 g(14 oz) large blue cod fillet, cut into 2 cm(¾ in) chunks; ¼ cup fresh oregano leaves aïoli; 1 bayleaf; ¼ teaspoon saffron (optional); ½ lemon, juice and zest; 250 g(8 oz) canned peeled tomatoes, chopped or the same weight of fresh chopped tomatoes; 250 ml(8 fl oz) white wine (a sauvignon blanc would be good); 2 teaspoons fresh thyme; salt and black pepper; salt and black pepper; 1 clove garlic, peeled and finely chopped; 2 medium red onions, peeled and cut into eighths; 2 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Blue cod is one of Australasia’s loveliest fish; if you can’t find it, source a good firm white fish. This can be made with any fish or shellfish but cooking times may need to be adjusted accordingly. This is easy to make on top of the stove as it doesn’t take too long to cook. It is delicious served cold in summer.

Ingredients

2 tablespoons extra virgin olive oil
2 medium red onions, peeled and cut into eighths
1 clove<

Fish course
Gluten-free
Pescatarian
Summer

Method

Heat a heavy, deep saucepan then add olive oil and onions and sauté 5 minutes, stirring well to colour. Add garlic, bay leaf, saffron and lemon and cook over a moderate heat for 10 minutes, stirring to prevent it sticking. Add tomatoes, wine and thyme and bring to the boil, turn to a simmer and cook with a lid on for 15 minutes. Check seasoning.

Add the fish pieces to the pan and mix in