Cornish salt pollock, squid and mussel stew

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This Nathan Outlaw fish stew recipe takes inspiration from rustic Provençal seafood cookery, which is redolent with garlic, saffron, tomatoes and tarragon. Nathan uses a mix of seafood such as squid, pollock and mussels to create a deep flavour of the sea. The diced potato, butternut squash and leek provide a wonderful bed for the pollock to rest upon.

First published in 2015




Pollock and squid

Shellfish stock

Saffron sauce

To serve

  • 4 tbsp of extra virgin olive oil


To cure the pollock, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour
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
Chop the onion, carrots and tomatoes, then halve the garlic cloves
Finely grate the zest from the orange
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
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
Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil
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
Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter
Once the pollock has chilled, remove from the fridge and rinse off the salt. Pat the fish dry with kitchen paper and set aside
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
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
Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
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
To cook the fish, heat the olive oil in a non-stick frying pan over a high heat
  • 3 tbsp of olive oil
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
Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic
Remove from the heat and season to taste with salt and freshly ground black pepper
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
Divide the vegetables between the serving bowls and spoon in the mussels and sauce
Top with the pollock and squid and finish with a drizzle of extra virgin olive oil
  • 4 tbsp of extra virgin olive oil
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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