Fennel and Tomato Seafood Stew
This recipe lets the seafood sing and is completely interchangeable with what you find locally in your area or the seafood you love! I could imagine some crabs in here, maybe some pipis or even a few chunks of Blue Eye! Mix and match, it is up to you and where you live!
Prep: 10 minutes - Cook: 40 minutes - Serves: 6 - Difficulty: Easy- Recipe: Hayden Quinn
Ingredients
1 large fennel bulb, finely diced
1 brown shallot, finely diced
3 cloves garlic, crushed and chopped
4 tbs Cobram Estate Extra Virgin Olive Oil
Sea salt & pepper, to taste
2 x 400g tinned chopped tomatoes
500ml good quality fish stock
Saffron Mayonnaise
2 fresh egg yolks
1 tsp dijon mustard
2g saffron threads, soaked in 1tbs warm water
200ml Cobram Estate Light Extra Virgin Olive Oil
Juice half lemon
Sea salt, to taste
400g Spanish Mackerel, cut into large chunks
8 large prawns, shell on, deveined
1 squid tube, cut into bite sized pieces
20 blue mussels, scrubbed and debearded
To Serve
1 crusty baguette, halved and grilled
Chervil, leaves only
Chives, cut into 10cm batons
Parsley, leaves only
Dill, leaves only, roughly chopped
Cobram Estate Extra Virgin Olive Oil, to garnish
Method
Step 1. In a large heavy based saucepan or casserole dish over a medium heat, sweat off fennel, shallot and garlic in olive oil. Cook for 5-10mins stirring frequently until softened and beginning to slightly caramelise. Season well with sea salt and pepper. If sticking at any point, add some more olive oil.
Step 2. Pour over chopped tomatoes and cook for a further 10mins to reduce slightly and cook out the tomatoes. Add fish stock, combine well, bring to a gentle simmer and reduce by half (approx 10mins).
Step 3. While sauce is reducing, whip together your mayonnaise. Place egg yolks, saffron and mustard in a medium size stainless bowl and whisk together, now it is time to add the oil, to make it easier find a friend to help you with this step - one person holding the bowl and whisking, the other gently pouring in the oil. Alternatively if working on your own, use a kitchen cloth to make a donut ring to rest your bowl in while you whisk and pour the oil at the same time. Start the addition of oil initially with just a few drops of oil whisking well while adding, once it all begins to come together you can then begin adding a very light stream of oil to the mix all the while whisking vigorously. The mayo should be thick and creamy once you add all the oil. Now whisk through lemon juice and sea salt, refrigerate until ready to serve.
Step 4. Once sauce is reduced, add fish, prawns and squid. Cook covered for 5mins. Add mussels and cover and cook until mussels pop open. Serve with bread, a dollop of saffron mayo and a stack of mixed herbs.
