serves
4
prep
10 minutes
cook
40 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 fennel bulb, diced
- 1 red capsicum (pepper), diced
- 1 onion, diced
- 4 cloves garlic, sliced
- 3 tsp tomato paste
- 3 tsp paprika
- 1 sprig tarragon
- 200 ml white wine
- 1 litre chicken/fish stock
- 1 tin chopped tomatoes
- 1 tsp saffron
- 2 strips orange zest
- 500 g peeled and quartered potatoes
- Handful mussels
- Handful prawns, peeled
- Handful white fish, skinned and boned
- 1 baguette
- Olive oil, to drizzle
Mayonnaise
- 50 g cooked potato (from stew)
- 1 clove garlic, crushed
- Pinch of saffron, or to taste
- 3 tsp white wine vinegar
- 1 egg yolk
- 200 ml olive oil
Instructions
- Heat a large heavy-based saucepan. Add fennel, cook slowly without colouring, then add the diced capsicum (pepper), onion and garlic and cook softly.
- Increase the heat and add the tomato paste, paprika and tarragon.
- Next add the white wine and reduce to a glaze, then add the stock and chopped tomatoes and bring to the boil. Once boiled, reduce the heat to a simmer and add the saffron, orange zest and potatoes and cook for 20 minutes until the potatoes are soft.
- Meanwhile, heat oven to 180°C. Slice the baguette into thin slices and drizzle with olive oil, cook in the oven at 180c for 15 minutes until golden brown.
- Once potato is soft, adjust the seasoning and drop in the mussels, prawns and white fish. Simmer for 5 minutes until the fish is cooked and the mussels have opened.
- To make the mayonnaise, scoop out some cooked potato from the stew and place in a bowl, crush with a fork and season with crushed garlic, saffron and some white wine vinegar. Add the egg yolk and whisk in the olive oil until a thick emulsion forms.
- Serve the stew in bowls, topped with the croutons and mayonnaise.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
