This one is a treat for a special occasion. A mediterranean-style spicy seafood stew with flavours from North Africa and Spain, served with a quick aioli.
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Serves
4
Onion
Anchovy
Tomato Purée
Harissa
Garlic
Cumin
Kalamata Olives
Chopped Tomatoes
Mayonnaise
Garlic
Lemon
Fish Stock
Sea Bass
Clam
Prawn
Sherry Vinegar
Coriander
Olive Oil
Salt
Serves
4
Onion
Anchovy
Tomato Purée
Harissa
Garlic
Cumin
Kalamata Olives
Chopped Tomatoes
Mayonnaise
Garlic
Lemon
Fish Stock
Sea Bass
Clam
Prawn
Sherry Vinegar
Coriander
Olive Oil
Salt
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Step 1.
Heat a large saucepan over a medium low heat and add in 3 tbsp of olive oil. Finely dice the onion and add it to the pan along with the anchovies, tomato purée and harissa. Cook for 5 mins until the onion has softened.
Step 2.
Mince the garlic and add along with the cumin and olives. Cook for another 2 mins.
Step 3.
Pour in the Cirio Chopped Tomatoes, add a pinch of salt and bring to a simmer for 15 mins.
Step 4.
While the sauce cooks, make the easy aioli. Add the mayonnaise to a small bowl. Grate in the garlic and add the zest and juice of half your lemon. Mix well and set aside.
Step 5.
Pour in the fish stock and return to a simmer. Cut the bass into roughly 2 cm chunks. Add to the stew along with the clams and prawns and simmer for 5 mins until cooked through.
Step 6.
Turn off the heat, stir in the vinegar and sprinkle over the coriander. Seve in a bowl with a dollop of the aioli and a wedge of lemon to squeeze over. Great with some crusty bread!
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