Cornish Fish Stew with Garlic Toast and Aïoli
A hearty seafood stew with bass, cod, and halibut, served with garlicky baguette croutons and creamy saffron-infused aïoli.
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
37.1g
per serving
148.4 g total
Fat
78.1g
per serving
312.4 g total
Protein
83.2g
per serving
332.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tablespoon
1
teaspoon
Fruits
1
piece
Lemon
Juice only
GrainsCereals
1
piece
Baguette
Sliced into 8-12 pieces
Liquids
NutsSeeds
OilsFats
Seafood
400
g
Fish Trimmings
Inexpensive steaks or trimmings like gurnard, hake, or pollock
100
g
Prawn
Small uncooked, shells left on
400
g
Sea Bass
Fillets, cut into 4 pieces
400
g
Cod
Fillet, cut into 4 pieces
300
g
Halibut
Fillet, cut into 4 pieces
12
piece
Cockles
Cleaned
8
piece
Tiger Prawn
Cooked, king or tiger, shells on
Vegetables
1
piece
Fennel
Large bulb, trimmed and chopped
2
piece
Banana Shallot
Chopped
1
piece
Carrot
Peeled and chopped
1
stalk
Celery
Trimmed and chopped
250
g
Plum Tomato
Chopped
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16