Mediterranean fish stew with mixed fish and seafood


This is kind of a rough version of Bouillabaisse. I love the elegant French soup with it's beautiful velvety broth, but this time for our #fishfriday last week I thought something a bit chunkier and less refined was in order. Like sometimes George Clooney would be more fun if he wasn't quite so smooth, profound and political, you know. With a flawlessly smooth, profound and political wife. I mean, a human rights lawyer, seriously, who does he think he is? Bridget Jones? Sometimes something a bit more ruffled and earthy is the way to go.

I love saffron in these kinds of tomato based soups and stews. And this can be either a soup or a stew. If you want to make it thicker and stewier, you can serve it with rice or pasta. I made mine more soupy and we ate it with warm ciabatta rolls.

My friend's cat is staying while my friend is on hols and he joined us at the table lured by the lovely fishy smell emanating from the kitchen. He naturally got his little share of the fish.

Recipe: Mediterranean fish stew or soup (serves 4)

1/2 leek
3 shallots
2 garlic cloves
4 tomatoes
2 tbsp tomato paste
1 cup white wine
1 cup (or more) fish stock
4-6 new potatoes
1/2 aubergine
1/2 courgette
2 tbsp fresh basil
pinch of saffron
400 g fish, one or two different kinds (I had cod and fresh tuna steak)
400g other seafood, I had scallops, prawns and mussels
fresh basil for garnish

Chop your leeks and shallots and mince the garlic. Heat oil in a pan. Fry leeks and onions for a few minutes until they start to soften, add the garlic, chopped aubergine, courgette and sliced new potatoes and continue frying for a few minutes, add chopped tomatoes, tomato paste and white wine.

Soak a pinch of saffron in boiled water for a few minutes. Once wine has evaporated a little add the fish stock, basil and saffron. Season with salt and pepper and leave to cook until the vegetables are done.In the meanwhile devein the shrimp and cut the fish to bite size chunks. Once vegetables are done add the basil and saffron and your fish and seafood, and cook just until all the fish is done, don't overcook.

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