Saffron Seafood Stew with Aioli
Prep time: 45 minServes: 6
Pairs with
Saffron and seafood in the same pot — this is a dish that wants a white wine with character. A full-bodied white Rhône, a Fiano, or even a Provençal rosé with some weight matches the warmth of saffron and tomato broth.
Ingredients
- 500g mussels, scrubbed
- 300g large prawns, shell on
- 300g firm white fish (cod or hake), in large chunks
- 200g squid rings (optional)
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 fennel bulb, thinly sliced
- 1 tin crushed tomatoes (400g)
- 200ml fish stock or white wine
- ½g saffron (a good pinch), bloomed in 2 tbsp warm water
- Flaky sea salt, black pepper, chilli flakes
- Parsley to garnish
- Good bread
- Aioli:
- 2 garlic cloves, finely grated
- 2 egg yolks
- 1 tsp Dijon mustard
- 250ml olive oil
- Juice of ½ lemon
- Salt
Method
- 11. Make the aioli first: whisk yolks with garlic, mustard, and half the lemon juice. Drizzle in oil slowly while whisking until thick and glossy. Season with remaining lemon and salt. Set aside.
- 22. Heat olive oil in a large wide pot. Sauté onion, garlic, and fennel 5 minutes until soft.
- 33. Add tomatoes, stock, saffron water, chilli flakes, salt, and pepper. Simmer 15 minutes.
- 44. Add the firm fish first, simmer 3 minutes. Then add prawns and squid, simmer 2 more minutes. Finally the mussels — clamp the lid on and cook 3 minutes until opened.
- 55. Discard any mussels that stay shut. Taste the broth.
- 66. Ladle into deep bowls with plenty of broth. Dollop a spoonful of aioli on top and scatter parsley. Serve with bread.