Harvey Cedars Fish Stew With Parsley Croutons Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
• Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
• Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Steps:

• In a large Dutch oven over medium-high heat, heat 2 tablespoons of oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay and thyme and season with salt and pepper. Bring to a boil and cook until slightly thickened, stirring occasionally for about 10 minutes
• While the broth is cooking, heat 2 tablespoons of oil over high heat in separate large saute pan. Season the bass on both sides with salt and pepper and cook until golden brown on both sides, about 2 minutes per side. Remove to a plate.
• To the same pan, add another 2 tablespoons of oil, season the shrimp and saute until lightly golden brown, about 1 minute per side. Remove to the plate with the bass.
• Add the clams, mussels, bass and shrimp to the reduced broth and cook until the clams and mussels open, discarding any that do not open, about 3 minutes. Stir in the parsley and tarragon and season with honey, salt and freshly ground black pepper. Add hot sauce, to taste.
• Preheat Grill Pan to medium-high heat.
• Stir together butter and anchovy paste in a small bowl. Set aside.
• Brush bread with oil on 1 side and season with salt and pepper. Grill, oil side down on preheated grill pan until lightly golden brown, turn over and continue grilling until lightly golden brown on both sides.
• Remove bread to a platter and spread some of the butter-anchovy mixture on the seasoned side. Cut each slice in half, crosswise.
• Place 1/2 slice of the bread in each bowl, ladle some of the mixture on top and top with the remaining 1/2 slice of bread. Garnish with parsley leaves, if desired.

Steps:

• Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
• Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
• Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
• Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
• Discard any mussels or clams that don't open. Spoon stew into soup bowls; top with croutons.

Steps:

• Put a 16-quart stockpot over medium-high heat and coat with the oil. When the oil starts shimmering, add the fennel, spreading it evenly in a single layer over the bottom of the pot. Brown the fennel for about 2 minutes, rotating the pieces with tongs. Add the garlic and onion and cook, stirring, until soft and fragrant, 2 to 3 minutes. Toss in the clams and give them a stir to coat with the vegetables. Pour in the Pernod, wine, and tomatoes. Cover and cook until the clams open, about 5 minutes. Using a slotted spoon or spider strainer, transfer the clams to a bowl (discard any that don't open) and set aside. Bring the liquid to a boil, turn down the heat, and simmer, stirring occasionally, until the tomatoes cook down, 15 to 20 minutes.
• While the tomatoes reduce, preheat the oven to 375°F.
• Spread the bread liberally with the parsley sauce. Lay the slices side by side on a baking pan. Bake for about 10 minutes, or until the bread just starts to toast.
• Meanwhile, pour 2 cups water and the clam juice into the pot; season with the salt and pepper. Bring to a rapid boil over medium-high heat. Carefully ease the lobsters into the boiling liquid, cover the pot, and steam for 8 minutes, flipping them over with tongs halfway through cooking; the shells should be bright red. Using tongs, carefully remove the lobsters from the pot and put them on a large platter.
• Now add the mussels, shrimp, scallops, and swordfish to the pot. Toss in the tarragon and parsley, cover, and simmer for 4 minutes.
• With two large chef's knives, split the lobsters in half down the body. Place the knuckles and claws on the work surface and give them a whack to crack them open. Put the calamari and reserved clams in the pot and set the lobsters on top. Cover the pot for a minute so everything gets nice and hot; do not stir because you'll break up the fish.
• For drama, I like to take the whole pot to the table and serve it in front of guests. Divide among large pasta bowls, being sure to ladle plenty of broth into each. Put a large dollop of aïoli, if using, on each crouton. Float the croutons on top of the stew. Serve the remaining croutons on the side . . . people always want another.
• Saffron Aïoli
• Combine the saffron with 2 tablespoons warm water in a small bowl, stir, and let steep for 5 minutes to release the saffron color and flavor.
• In a small bowl, whisk the mayonnaise, lemon juice, and garlic. Gradually whisk in the saffron water until well blended. Cover and store in the refrigerator for up to 5 days.