Tuscan seafood stew
INGREDIENTS
½ baguette, thinly sliced
olive oil, for brushing
extra ½ cup olive oil
4 cloves garlic, sliced
600g medium green prawns, peeled and butterflied
500g squid, cleaned, sliced into rings
1 fillet anchovy, chopped
½ cup white wine
400g can Italian chopped tomatoes
½ cup coarsely chopped Italian parsley
500g firm white fleshed fish fillets, cut into thick strips
600g black mussels, cleaned
extra parsley, to serve
Aioli
Pinch saffron
1 tablespoon hot water
2 egg yolks
1 clove garlic, chopped
1 cup olive oil
juice of 1 lemon
salt and pepper, to taste
METHOD
To make aioli, place saffron in hot water for 2-3 minutes. Place yolks and garlic in a food processor, add the saffron mixture and blend until creamy.
Slowly drizzle in the oil, with the motor still running until the mixture is thick and smooth.
Add a squeeze of lemon and season with salt and pepper.
Brush baguette slices all over with oil. Place onto an oven tray and cook under a hot grill until golden brown, set aside.
Heat extra oil in a large oven-proof dish over a medium heat. Add garlic and prawns, cook until prawns are golden brown all over, remove prawns from dish and any garlic slices which are over-browning.
Add squid to dish and cook until golden, remove from pan and set aside. Stir in anchovy, wine, tomatoes and parsley and then bring to boil.
Scatter prawns, squid and fish over sauce in dish. Arrange the mussels standing up-right around edge of pan. Cover with foil, simmer gently for 10 minutes or until mussels have opened and seafood is just cooked through.
Season with salt and pepper.
To serve, arrange toasted bread standing up-right around edge of pan with mussels. Drizzle with aioli and extra parsley.
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