Heat the oil in a saucepan over a medium heat. Put the onion and celery in the pan and brown for 10 minutes, stirring gently.
Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
Pour in the wine and reduce by half. Add the fish stock and reduce by another half. Add the mussels and samphire, simmer until the mussels are cooked.
In a hot oiled frying pan, place the fillet skin-side down. When the skin has crisped, turn over the fillet. Add the king prawns and scallop, squeeze the lemon over and season to taste.
To serve: ladle the stew into a bowl and place the fillet on top. Add the scallop and king prawns, then spoon on the aïoli.
You will need
Vegetable oil 50ml
White onion 1 small, finely diced
Celery 2 sticks plus ½ bulb, finely diced
Garlic 2 cloves, finely diced
Cherry tomatoes 10, quartered
Tomato puree 1 tsp
White wine 250ml
Fish stock 500ml
Fish fillet of your choice, approx 100g
King prawns 2
Scallop 1
Lemon 1
Mussels 3
Samphire 20g
Aioli 1 tbsp
Method
Heat the oil in a saucepan over a medium heat. Put the onion and celery in the pan and brown for 10 minutes, stirring gently.
Add the garlic and tomatoes and cook for 3–5 minutes. Add the tomato puree and cook for a further 5 minutes.
Pour in the wine and reduce by half. Add the fish stock and reduce by another half. Add the mussels and samphire, simmer until the mussels are cooked.
In a hot oiled frying pan, place the fillet skin-side down. When the skin has crisped, turn over the fillet. Add the king prawns and scallop, squeeze the lemon over and season to taste.
To serve: ladle the stew into a bowl and place the fillet on top. Add the scallop and king prawns, then spoon on the aïoli.
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