Michel's Bourride Setoise fish stew - monkfish, langoustine and prawns poached in a rich saffron stock.
Ingredients
Fish stock
Method
Step 1
First, make the fish stock. Add the olive oil to a medium saucepan and place over a medium-high heat. When hot, add the onion, celery, leek, parsley stalks, peppercorns, bay leaf, and thyme, and sauté gently for 5 minutes or until softened. You don’t want to get any colour on the vegetables, so keep an eye on the heat! Next, add the fish bones and stir well.
Step 2
Cover the bones with water and bring to a gentle simmer. Simmer for 15 minutes, making sure to skim off and discard any impurities that rise to the surface. Pass the fish stock through a sieve and set to one side.
Step 3
Sweat the carrots, leeks, and potatoes gently in olive oil until tender. Season with salt and pepper and deglaze with the wine and saffron. Leave to simmer gently for a few minutes before adding the stock, then bring to the boil and simmer for a few more minutes.
Step 4
Next, add the fish and simmer for 3-4 minutes. Add the prawns and langoustine and continue to cook for 2-3 more minutes. When cooked, lift out both the fish and seafood and place them in bowls. Season the stock and bring back to the boil. Then ladle the stock into the bowls and sprinkle over the parsley. Serve with the aioli alongside.
