Photo: Kevin McCutcheon
Cornish fish stew with garlic toast and aïoli
32 ingredients
30 min + 1 hr
Serves 4
openrecipes
Jason Atherton's easy, hearty fish stew is packed with flavour and topped with garlicky croûtons.
Estimated Nutrition (whole recipe, rough)
1436
Calories
141g
Protein
64g
Fat
72g
Carbs
Counts 21 of 24 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sardine | 100g canned drained | 208 |
| Chicken | 100g cooked | 165 |
| Halibut | 100g cooked | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pollock | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tbsp olive oil
- 400g/14oz inexpensive fish steaks or trimmings, such as gurnard, hake, pollock, sardines or red mullet
- 100g/3½oz small uncooked prawns
- 1 large fennel
- 2 banana shallots
- 1 carrot
- 1 celery
- 1 tbsp tomato purée
- 250g/9oz plum tomatoes
- 1 star anise
- pinch saffron
- ½ tsp cayenne pepper
- 300ml/10½fl oz dry white wine
- 2 tbsp pastis
- 600ml/20fl oz fish stock
- 600ml/20fl oz chicken stock
- 400g/14oz sea bass
- 400g/14oz cod
- 300g/10½oz halibut
- 12 cocklescockles
- 8 cooked tiger or king prawns
- 1 lemon
- 3 garlic
- 200g/7oz butter
- 1 baguette
- 2 garlic
- 2 free-range egg yolks
- small pinch saffron
- 75ml/2½fl oz olive oil
- 75ml/2½fl oz vegetable oil
- 1 tsp white wine vinegar
- and freshly ground saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes