Basque seafood stew

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.

2. For the fish stock, heat the vegetable oil in a large pan over a medium heat and add the fennel, carrot, onion and garlic. Gently fry for ten minutes, or until softened but not coloured.

3. Add the bay leaves, parsley stems, saffron strands, fish sauce and fish bones. Cover with cold water and bring to simmer. Cook for a further 20 minutes, skimming off any scum that rises to the surface. Strain the stock into a clean pan and set aside.

4. For the stew, par-boil the potatoes in a large pan of salted water for 4-5 minutes, then drain and set aside.

5. Heat the olive oil in a large pan over a medium heat, then add the chorizo, garlic and red onion and fry for 4-5 minutes, or until the onions have softened.

6. Add the hot smoked paprika, sweet paprika, red pepper, yellow pepper and the par-boiled potatoes. Fry for 5-10 minutes, adding a splash of fish stock if the mixture is too dry, until the potatoes are tender. Set aside.

7. Lightly dust the monkfish fillet in flour and season with salt and freshly ground black pepper.

8. Heat an ovenproof frying pan over a high heat until smoking hot, then add the vegetable oil and fry the monkfish for 1-2 minutes on each side, until golden-brown all over. Add the butter to the pan and use to baste the fish for a further 1-2 minutes.

9. Transfer the pan to the oven for 10-12 minutes, or until the monkfish is cooked through. Remove from the oven, cover in foil and set aside to rest for ten minutes.

10. Meanwhile, for the rouille, grind the saffron strands, anchovies and garlic with a pinch of salt using a large pestle and mortar until smooth. Add the egg yolks, mustard, tomato purée, lemon juice and Tabasco sauce and mix until well combined.

11. Slowly drizzle in the olive oil in a thin steady stream, whisking continuously until the mixture has emulsified and resembles a thick mayonnaise. Set aside.

12. To serve, bring the fish stock back to the boil and add the mussels to cook for 1-2 minutes, or until they have opened (discard any mussels that remain shut). Remove the mussels from the stock with a slotted spoon.

13. Reheat the potato and chorizo stew, then ladle into the centre of four large, round bowls. Slice the pan-fried monkfish and divide among the bowls, arranging the fish on top of the stew. Place three mussels each around the edge of the stew, then ladle over the hot fish stock. Serve the rouille on the side.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4