Cornish salt pollock, squid and mussel stew
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This Nathan Outlaw fish stew recipe takes inspiration from rustic Provençal seafood cookery, which is redolent with garlic, saffron, tomatoes and tarragon. Nathan uses a mix of seafood such as squid, pollock and mussels to create a deep flavour of the sea. The diced potato, butternut squash and leek provide a wonderful bed for the pollock to rest upon.
First published in 2015
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Ingredients
Metric
Imperial
Pollock and squid
- 4 pollock fillets, each weighing 200g, skinned
- 110g of butternut squash
- 3 tbsp of olive oil
- 2 tbsp of sea salt
- 110g of potatoes
- 2 garlic cloves
- 1 leek
- 1 sprig of thyme
- 2 medium squid, cleaned and sliced into rings
Shellfish stock
- 1000g of frozen prawns in their shells
- 1 onion
- 2 carrots
- 4 tomatoes
- 6 garlic cloves
- 2 tbsp of olive oil
- 1 orange, juiced and zested
Saffron sauce
- 500g of live mussels
- 375ml of fish stock
- 2 tomatoes
- 1 sprig of fresh tarragon
- 3 tbsp of fresh tarragon, finely chopped
- 1 pinch of saffron
- 50g of unsalted butter
- salt
- black pepper, freshly ground
- 3 tbsp of chervil, finely chopped
To serve
- 4 tbsp of extra virgin olive oil
SAVE RECIPE
Method
1
To cure the pollock, lay the fish on a plate and sprinkle with the sea salt. Chill for 1 hour
- 4 pollock fillets
- 2 tbsp of sea salt
2
To make the shellfish stock, preheat the oven to 200°C/Gas mark 6 then roast the prawns on a baking tray for 45 minutes
- 1000g of frozen prawns in their shells
3
Chop the onion, carrots and tomatoes, then halve the garlic cloves
4
Finely grate the zest from the orange
- 1 orange, juiced and zested
5
Heat a large non-reactive saucepan until hot, add the vegetables, garlic, zest and olive oil and fry gently for 2-3 minutes, or until golden brown
6
Add the roasted prawns, the juice of the orange and enough water to just cover the pan contents. Bring to the boil, then reduce the heat and simmer for 1 hour
7
Meanwhile, prepare the veg that go with the fish. Bring a saucepan of salted water to the boil
8
Cut the leek into 1cm pieces and blanch for 1 minute. Lift out with a slotted spoon and refresh in ice-cold water. Cook the potato and butternut squash in turn until tender, then remove, drain and cut into 1cm cubes. Set aside
- 1 leek
- 110g of potatoes
- 110g of butternut squash
9
Clean, rinse and de-beard the mussels, discarding any that do not close when tapped sharply on the counter
- 500g of live mussels
10
Once the pollock has chilled, remove from the fridge and rinse off the salt. Pat the fish dry with kitchen paper and set aside
11
Strain the stock through a sieve; reserve the liquid and discard the solids. Heat the stock in a saucepan until boiling. Reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
12
To make the saffron sauce, chop the tomatoes and put them in a saucepan with 200ml of the reduced shellfish stock, the fish stock, tarragon sprig and a pinch of saffron
- 2 tomatoes
- 375ml of fish stock
- 1 sprig of fresh tarragon
- 1 pinch of saffron
13
Bring to the boil then reduce the heat and simmer until the volume of the liquid has reduced by three-quarters
14
Transfer the sauce mixture to a food processor or liquidizer, allow to cool slightly, then blend until smooth. Strain the mixture through a sieve into a large, clean, lidded saucepan and return to the boil
15
To cook the fish, heat the olive oil in a non-stick frying pan over a high heat
- 3 tbsp of olive oil
16
Place the pollock in the pan and cook for 3-4 minutes, or until the fish is a light golden brown, then turn the fish over, add the squid and continue frying for 1 minute
- 2 medium squid, cleaned and sliced into rings
17
Add the blanched potato, leek and butternut squash, plus the thyme and sliced garlic
- 1 sprig of thyme
- 2 garlic cloves
18
Remove from the heat and season to taste with salt and freshly ground black pepper
19
Add the mussels to the sauce, cover and cook for 1-2 minutes or until the mussels have opened (and discard any mussels that do not open). Stir in the butter then season to taste with salt and freshly ground black pepper and add the chopped tarragon and chervil. Set aside
- 50g of unsalted butter
- salt
- black pepper
- 3 tbsp of fresh tarragon, finely chopped
- 3 tbsp of chervil, finely chopped
20
Divide the vegetables between the serving bowls and spoon in the mussels and sauce
21
Top with the pollock and squid and finish with a drizzle of extra virgin olive oil
- 4 tbsp of extra virgin olive oil
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