Cornish fish stew

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 6–8


By Nathan Outlaw
From Saturday Kitchen

Ingredients

For the marinated fish and seafood

  • 1 monkfish tail, bones removed and reserved, trimmed of sinews and sinews reserved, and cut into 8 equal chunks
  • 600g/1lb 5oz gurnard, filleted and fish bones and parts reserved, each fillet halved to create 4 pieces
  • 8 large scallops
  • 1 garlic clove, finely chopped
  • 1 rosemary sprig, leaves picked and chopped
  • 1 lemon, zest only
  • 100ml/3½fl oz light olive oil
  • sea salt and freshly ground black pepper

For the fish stock

  • fish bones and parts, reserved from above
  • 300ml/10fl oz white wine

For the stew

  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 fennel, trimmed and finely chopped
  • 2 red peppers, cored, deseeded and sliced
  • ½ tsp dried chilli flakes
  • ½ orange, zest and juice
  • big pinch saffron
  • 3 bay leaves
  • 1 rosemary sprig
  • 50g/1¾oz tomato purée
  • 400g tin chopped tomatoes
  • 20 live mussels, scrubbed and debearded
  • 2 squid, cleaned, prepared and sliced into rings

For the croûtes

  • 2 tbsp rapeseed oil, for frying
  • 1 large baguette, cut into thin slices
  • 1 garlic clove, halved
  • salt

For the spicy anchovy mayonnaise

  • 2 free-range eggs
  • pinch saffron strands
  • 2 garlic cloves, finely chopped
  • 1 chilli, deseeded and finely chopped
  • 4 salted anchovies in oil
  • ½ lemon, juice only
  • 400ml/14fl oz olive oil
  • sea salt and freshly ground black pepper