less than 30 mins
1 to 2 hours
By Theo Randall
From Saturday Kitchen Best Bites
- 2 tbsp olive oil
- ½ carrot, finely chopped
- ½ small onion, finely chopped
- ½ fennel bulb, finely chopped
- 2½ garlic cloves, finely chopped
- ½ tsp dried red chilli flakes
- 1 tsp fennel seeds
- 20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes
- 1 x 400g/14oz can chopped tomatoes
- 2 litres/3 pints 10fl oz fish stock
- 200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in pieces
- pinch saffron
- salt and freshly ground black pepper
- 250g/9oz clams, cleaned (discard any which do not close when tapped)
- 2 red mullet fillets
- 200g/7oz monkfish fillet, membrane removed, cut into chunks
- 110ml/4fl oz white wine
- 250g/9oz cooked lobster tail and claw meat (optional)
- 2 tbsp finely chopped flatleaf parsley
- Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes.
- Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish.
- Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened.
- Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside.
- Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time.
- Remove the lid and discard any clams which have not opened.
- Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through.
- In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve.