Spicy Fish Stew with Easy Spicy Aioli Recipe | The Spice Tailor
Spicy Fish Stew with Easy Spicy Aioli
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This dish is loosely based on a rustic Mediterranean-style fish stew. You can use any combination of seafood to make it. In fact, some seasonal clams or mussels would add a good depth of flavour to the sauce. Serve with some toasted baguette with rouille as below or simple crusty bread and a salad.
Tomato, Garlic & Chilli Chutni
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Ingredients
  • 200g salmon (or other firm fish) fillets
  • 200g raw prawns
  • 200g baby squid
  • 3 tbs. olive oil
  • 3 good garlic cloves, peeled and finely chopped
  • 1 scant tsp. anchovy paste (or 2-3 finely chopped tinned anchovies)(optional)
  • 1½ tsp. fennel seeds, ground to a powder
  • 1 small-medium onion, peeled and finely chopped
  • 1 small fennel bulb, trimmed and finely chopped
  • 6 tbs. The Spice Tailor Tomato, Garlic and Chilli Chutni
  • 200g passata
  • 200ml fish stock
  • Black pepper to taste
  • Handful of coriander leaves, to serve

    Easy Spicy Ailoi

  • Mix together 4 tbs. good quality mayonnaise and 4 tsp. The Spice Tailor Tomato, Garlic and Chilli Chutni
  • 1 baguette, sliced on the diagonal and toasted
Method
  1. First, prepare the seafood. Remove the skin from the salmon fillets and cut into bite-sized pieces, discarding any bones you come across. Peel and devein the prawns. Clean and cut the squid into rings. Put all the seafood in separate piles on a large plate and season lightly with salt and pepper. Cover while you prepare the rest of the dish.
  2. Heat the olive oil in a large heavy-based pan. Add the onion and fennel and sweat the vegetables for about 10 minutes, stirring frequently, until they are soft. Add the garlic and cook gently for 30-40 seconds. Add the anchovies if using and cook for another minute or so.
  3. Add the fennel powder, chutni, passata, fish stock and 200ml water to the pan and stir well. Bring to a simmer and let it cook gently for 10 minutes. Add the salmon, prawns and squid to the sauce and give the mixture a stir. Cover the pan with a lid and simmer gently for 3-4 minutes or until the seafood is just cooked through. Taste and adjust the seasoning with salt and pepper. Transfer to warmed bowls and garnish with coriander leaves before serving. Serve with the hot baguette and aioli.
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