This is Rick's favourite fish stew - namely due to the vast quantity of aioli included in the recipe that makes it very garlicky indeed. In his version, Rick uses monkfish, sea bass and cod, but you could swap these for most other white fish - whatever if readily available and fresh in your local shop.
- 200 - 250g sea bass
- 200 - 250g monkfish
- 200 - 250g cod (Rick likes to brine his is salted water before cooking)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 small leek, cleaned and chopped
- ½ fennel bulb, chopped
- 4 garlic cloves, chopped
- 2 thick strips of orange zest
- Pinch of saffron
- 2 tomatoes, sliced
- 1 bay leaf and 1 sprig of thyme
- 1.2 litres fish stock
- ½ tsp salt
- 175ml aioli
1) Heat the oil in a large pan. Add the onion, leek, fennel, garlic and orange zest and fry gently without colouring for 5 minutes.
Add the tomatoes, saffron, bay leaf, thyme, fish stock and salt, bring to the boil and simmer for 30 minutes.
2) Cut all the fish into large, bitesize pieces, add them to the pan simmer gently for 5 minutes, then carefully lift them out on to a warmed serving dish and keep warm.
3) Strain the cooking liquor through a fine sieve into a clean pan, pressing out as much liquid as you can with the back of a ladle. Put the aioli into a bowl and whisk in a ladle of the cooking liquor.
4) Stir the mixture back into the pan and cook over a low heat until slightly thickened. Do not let it boil.
5) Pour the sauce over the fish and serve with a good portion of boiled potatoes, mash or to be traditional, a few croûtons with harissa.