Valencian fish stew

Ingredients

For the sauce

• 2 tbsp olive oil

• 3 shallots, chopped

• 1 carrot, chopped

• 1 leek, chopped

• 1 bulb fennel, chopped

• 2 sticks celery, chopped

• 2 cloves garlic, chopped

• 30g/1oz tomato purée

• 4 tomatoes, skinned and chopped

• 60ml/2fl oz brandy

• 175ml/6fl oz white wine

• 300g/11oz mixed salmon and cod, chopped

• 900ml/1¾ pints fish stock

• 1 bay leaf

• 1 sprig tarragon

• pinch cayenne pepper

For the stew

• 400g/14oz assorted fish and shellfish, such as salmon, cod, skate and clams

• 12 new potatoes, cooked

• 2 carrots, sliced and cooked

• 100g/3½oz fine beans, chopped and cooked

• 50-100ml/2-3½fl oz double cream

• 1 tbsp chopped fresh parsley

• 1 lemon, juice only

• salt and freshly ground black pepper

To serve

• crusty bread

• garlic mayonnaise