cook 30 mins
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 large fennel bulb, sliced
  • 5 garlic cloves, crushed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 400 g (13 oz) can chopped tomatoes
  • 1 bouquet garni
  • pinch of saffron threads
  • 2 litres (3 1/2 pints) fish stock
  • 2 kg (4 lb) non-oily fish fillets and shellfish of your choice
  • 6 tablespoons mayonnaise
  • 1 ready-roasted red pepper
  • salt and pepper
  • slices of lightly toasted baguette, to serve
  • Heat the oil in a large saucepan. Add the onion, celery, fennel and 4 of the garlic cloves and gently cook for 7 minutes until softened. Stir in the ground coriander and cayenne and cook for a couple of seconds, then add the tomatoes, bouquet garni, saffron and stock and bring to the boil. Season, reduce the heat and leave to simmer for 10 minutes.
  • Add any firmer-fleshed fish first, such as monkfish and langoustines, and cook for 5 minutes. Add any remaining fish or shellfish and simmer for a further 5 minutes until cooked through. Discard any shellfish that remains closed.
  • Whizz together the remaining crushed garlic clove with the mayonnaise and red pepper. Drizzle on the baguette and serve alongside the stew.
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