Try Lisa Faulkner's scrumptious fish stew with fresh monkfish, salmon and clams.
15 saffron threads
1 tbsp olive oil
1 red onion, finely chopped
3 garlic cloves, 2 finely chopped and 1 halved
1 fennel bulb, chopped
1 dried red chilli, finely chopped
1 rosemary sprig, finely chopped
1 bay leaf
1 tbsp sherry vinegar
125ml dry white wine
1 x 400g tin chopped tomatoes
50g ground almonds
1 x monkfish fillet, weighing about 250g, skinned, boneless and cut into chunks
1 x salmon fillet, weighing about 250g, skinned, boneless and cut into chunks
12 whole clams
4 slices sourdough bread
Salt and freshly ground white pepper
Small portion of steamed vegetables, per person, to serve
1. To make the fish stew, put the saffron in a small jug with 125ml boiling water and set aside to infuse for 15-20 minutes.
2. Heat the oil in a wide, deep saucepan and add the onion. Cover and cook until softened, about 5 minutes. Add a little salt. Add the chopped garlic, fennel, rosemary, chilli and bay leaf and cook, covered, for about 10 minutes or until the fennel has softened. Then add the vinegar, wine and saffron and its soaking water. Increase the heat and let it bubble for a few minutes. Add the tomatoes and cook gently for 20 minutes.
3. Add the ground almonds to the pan and adjust the seasoning if necessary. Add the monkish, salmon and clams. Cook, covered, for 5-6 minutes or until the clams have opened and the fish is cooked (discard any clams that stay shut).
4. Toast the bread then rub both sides with the cut sides of the halved garlic clove. Spoon the stew into 4 serving bowls, arranging the fish pieces and clams first and then pour over the sauce. Top each bowl with a piece of garlic toast and serve with a portion of steamed vegetables.
Sat Fat: 2.5g