Fish Stew & Aioli The Mediterranean Way
This simple Mediterranean continental-style one-pot fish stew comes from fragrant star anise, turmeric and punchy black olives. With steam fish over the stew for speedy cooking, and you’ll also learn how to make a cheat’s aioli. All 2 P 4 P Ingredients complete with warm ciabatta for dipping.
- Preheat the oven to 220°C • Peel and finely slice the brown onion • Top, tail, peel and dice the carrot • Peel and finely chop (or grate) the garlic • Boil a kettle • Heat a large, wide-based pan with matching lid, with a drizzle of olive oil and 15g [30g] butter over a medium heat • Once hot, add the sliced onion, diced carrot and half of the garlic (save the rest for later) with a pinch of sugar and salt • Add the star anise and cook for 6-8 minutes, or until the onion is soft and translucent.
- Meanwhile, chop the black olives coarsely • Combine the vegetable stock cube and half of the turmeric (save the rest for later) with 350ml [700ml] boiled water – this is your yellow stock • Once the onion has softened, add the tomato paste and cook for 1 minute, stirring continuously, then add the yellow stock and chopped olives, and reduce the heat to low • Cook for 5 minutes or until reduced by half • Meanwhile, mix the remaining turmeric with 2-3 (t) of boiled water and stir until you have a yellow past • Add the mayonnaise, remaining chopped garlic, white vinegar and season withsalt and pepper, then whisk to combine • Add a drizzle of olive oil – this is your aioli.
- Add the ciabatta rolls to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 minutes, or until they are hot and crusty for serving • Pat the fish fillets dry with kitchen paper • Gently add the fish into the pan, cover with a lid and cook for 3-4 minutes, or until the fish is cooked through • Meanwhile, chop the parsley finely, including the stalks.
- Stir most of the chopped parsley (save the rest for garnish) through the cooked stew carefully, so as not to break up the fish too much – this is your fish stew • Serve the fish stew with the hot ciabatta to the side • Garnish with the remaining chopped parsley and drizzle over the aioli • Don’t forget to remove the star anise!
Tools you will need:
Kitchen Knife • Chopping Board Kettle • Large Pan • Bowl • Whisk Baking Tray • Kitchen Paper
Black Olives ( gr )
Brown Onion ( pc )
Turmeric Powder ( t )
Parsley ( gr )
Fish Fillet ( unit )
Mayonnaise ( gr )
Vegetable Cubes ( unit )
Carrot ( pc )
White Vinegar ( ml )
Ciabatta Bread ( unit )
Tomato Paste ( gr )
Olive Oil to taste
Salt and Pepper to taste
Nutritional facts (est. per serving)