Foodie Friday #8 – Fish Stew

Hit the play button below to see how Nick and David make fish stew! The full recipe is just here.

Nick says…

It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.

Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.

Have a go and let me know how you get on!

David Moore

David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.

For the stew (serves 2)...

Ingredients

• Olive oil
• 2 garlic cloves
• Tin of tomatoes
• White wine
• Fresh basil
• Cod
• Salmon
• Monkfish
• Salt and pepper

Method

• Heat olive oil in a pan and fry 2 cloves of garlic
• Add tin of chopped tomatoes
• Add a glass of white wine and bring to the boil
• Simmer down for 5 minutes
• Season with salt and pepper
• Throw in some basil stalks (optional)
• Cut the fish into chunks and add all together so it cooks through
• Cook for 7-8 minutes
• Garnish with basil leaves (optional)

For the Saffron Aioli...

Ingredients

• Mayonnaise
• Lemon
• Saffron
• Clove of garlic

Method

• Mix 2 tablespoons of mayo with a squeezed half lemon and a pinch of salt and pepper
• Grind 2-3 saffron strands with a pestle and mortar and add to the mix
• Add a finely chopped clove of garlic
• Stir and chill to serve

To serve, cut a couple of slices of sourdough bread, toast and use it to mop up the extras.

• Foodie Friday