This Nathan Outlaw seafood stew recipe takes inspiration from rustic Provencale seafood cookery, which is redolent with garlic, saffron, tomatoes and tarragon, and uses a mix of sea species such as squid, pollack and mussels to create deep fishy flavour. The pollack – a favoured alternative to cod in these environmentally-conscious times – is lightly cured rather than preserved, and cooked before serving. The diced potato, butternut squash and leek provide a wonderful bed for the pollack to rest upon
Method
1.
To cure the pollock, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour
2.
To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes
3.
Chop the onion, carrots and tomatoes, then halve the garlic cloves
4.
Finely grate the zest from the orange
5.
Heat a large non-reactive saucepan until hot, add the vegetables, garlic, zest and olive oil and fry gently for 2-3 minutes, or until golden brown
6.
Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour
7.
Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil
8.
Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-cold water. Cook the potato and butternut squash in turn until tender, then remove, drain and cut into 1cm cubes. Set aside
9.
Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter
10.
When the pollack has chilled, remove from the fridge and rinse off the salt. Pat the fish dry with kitchen paper and set aside
11.
Strain the stock through a sieve; reserve the liquid and discard the solids. Heat the stock in a saucepan until boiling. Reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
12.
To make the saffron sauce, chop the tomatoes and put them in a saucepan with 200ml of the reduced shellfish stock, the fish stock, tarragon sprig and a pinch of saffron
13.
Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
14.
Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil
15.
To cook the fish, heat the olive oil in a non-stick frying pan over a high heat
16.
Place the pollock in the pan and cook for 3-4 minutes, or until the fish is a light golden brown, then turn the fish over, add the squid and continue frying for 1 minute
17.
Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic
18.
Remove from the heat and season to taste with salt and freshly ground black pepper
19.
Add the mussels to the sauce, cover and cook for 1-2 minutes or until the mussels have opened (and discard any mussels that do not open). Stir in the butter then season to taste with salt and freshly ground black pepper and add the chopped tarragon and chervil. Set aside
20.
Divide the vegetables between the serving bowls and spoon in the mussels and sauce
21.
Top with the pollock and squid and finish with a drizzle of extra virgin olive oil
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