1
Step 1
Thaw the fish. Heat the oven to 250 °C. Finely chop the onion and garlic. Slice the fennel and dice the potatoes.
Fish
Provençal fish stew with orange aioli and herb croutons
A hearty southern French fish stew with cod, salmon, prawns, fennel, potatoes and saffron. Served with orange-scented aioli and crunchy herb croutons.
YOU WILL NEED
Ingredients
- 300 g diced cod and salmon
- 1 onion
- 2 garlic cloves
- 1 fennel bulb
- 500 g waxy potatoes
- 2 tbsp olive oil
- 0.5 g saffron
- 2 tbsp tomato purée
- 800 ml fish stock
- 1 tsp thyme
- 4 slices white sandwich bread
- 170 g prawns in brine, drained
- Salt and black pepper
- 2 tbsp chopped dill
- 1 egg yolk
- 100 ml rapeseed oil
- 1/2 tsp white wine vinegar
- 1/2 tsp grated orange zest
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Soften the onion, garlic and fennel in half the oil. Add saffron, potatoes and tomato purée and cook for a couple of minutes.
3
Step 3
Pour in the fish stock and half the thyme. Simmer for about 10 minutes, until the potatoes begin to soften.
4
Step 4
Make the aioli by whisking the egg yolk with pressed garlic and vinegar. Gradually whisk in the rapeseed oil until thick. Season with salt, pepper and orange zest.
5
Step 5
Cut the bread into cubes. Toss with the remaining oil and thyme and roast for about 5 minutes until golden.
6
Step 6
Season the stew. Add the fish and simmer gently for about 5 minutes. Fold in the drained prawns and dill just before serving.
7
Step 7
Serve with a spoonful of orange aioli and herb croutons.
A DELICIOUS FINISH
What should you serve with it?
White wine
Dry southern French white wine
A fresh, herbal wine complements saffron, fennel and seafood.
ALCOHOL-FREE OPTION
Chilled water with orange, lemon and rosemary.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.