Description
Jamie Oliver’s quick fish stew blends Mediterranean flavors with fresh ingredients. Seafood, tomatoes, and herbs create a delightful dish you can enjoy in mere minutes.
Ingredients
Scale
- 400g mixture of fish fillets
- 400g mussels and clams
- 4 large raw shell-on king prawns
- 1 bulb of fennel
- 4 spring onions
- 125 ml (4.2 fl oz) white wine
- 700g (24.7 oz) passata
- 4 anchovy fillets
- 3–4 cloves of garlic
- ¼–1 fresh red chili
- 1 pinch of saffron
- 1 small bunch of fresh basil
- A few sprigs of fresh lemon thyme
- 1 tbsp extra virgin olive oil
- 3 heaped tbsps fat-free natural yogurt
- ½ a lemon
- 1 ciabatta loaf
- Olive oil
Instructions
- Aromatics Preparation: Sizzle fennel, anchovies, spring onions, and chili in hot olive oil for 3-4 minutes, releasing intense fragrant notes and softening vegetables.
- Flavor Layering: Introduce crushed garlic and white wine, allowing liquid to reduce and concentrate flavors, creating a robust foundation for the stew.
- Sauce Development: Incorporate passata, boiling water, and roughly chopped basil leaves, simmering to create a rich, harmonious base with deep Mediterranean undertones.
- Seafood Integration: Delicately fold mussels, clams, and additional seafood into the simmering sauce, cooking until shellfish open completely, signaling perfect doneness.
- Bread Preparation: Score ciabatta diagonally, then massage with a blend of crushed garlic, thyme, salt, pepper, and olive oil, ensuring comprehensive seasoning.
- Bread Crisping: Roast seasoned ciabatta in a scorching 220°C / 425°F oven for 10 minutes until achieving a golden, crunchy exterior.
- Sauce Finishing: Crush saffron and garlic into a fine paste, then whisk with yogurt and fresh lemon juice to create a vibrant, zesty accompaniment.
Notes
- Seafood Selection Matters: Choose fresh, high-quality mussels and clams from a reputable fishmonger to ensure optimal taste and food safety.
- Quick Cooking Critical: Watch seafood closely during the 4-minute cooking window; open shells indicate perfectly cooked shellfish, while closed ones suggest they’re inedible.
- Flavor Layering Technique: Sauté aromatics like fennel and anchovies first to build a deep, complex flavor foundation before adding liquid ingredients.
- Bread Perfection Hack: Diagonal cuts on ciabatta help herb mixture penetrate deeply, creating a more flavorful and evenly seasoned crispy bread surface.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: uk
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg