Ulrika Jonsson shares her recipe for a delicious Swedish Fish Stew with Saffron Aioli.
- Big knob of Butter
- 1 Leek, finely sliced
- 1 Fennel, finely sliced
- 1tsp Fennel Seeds, crushed
- 1 Carrot, ½ cm cubes
- 6-8 small Charlotte potatoes, peeled, ½ cm cubes
- 0.5 g Saffron, finely ground
- 1 tin peeled Tomatoes
- 500-750ml Shellfish Stock
- 100-200ml Double Cream
- ½-1tsp Cayenne Pepper (depending on taste)
- 400g fish – 200g each of Cod loin & Salmon, cut into 2cm cubes
- 150-200g peeled, raw jumbo King Prawns
- Dill to garnish
- Ciabatta loaf
- Melt the butter in large, heavy based saucepan. Add the Leek, Fennel and fennel seeds. Fry for a few minutes until beginning to soften. Add the Carrots and Potatoes and cook for a further 5-10 minutes. Sprinkle the saffron in the pan. Add the tin of Tomatoes and the shellfish stock; bring to a simmer for a further 5-10 minutes. Add the cream – but you don’t want the stew to look too pale. When up to simmer, add the fish and the prawns for the last 3-4 minutes. (Sprinkle with a little bit of Cayenne at end and stir in).
- Serve in big, warmed bowls with a dollop of aioli; a small sprig of dill and a thin strip of toasted Ciabatta.
- 2 large, organic egg yolks
- a generous pinch of salt
- 250ml Groundnut Oil
- 25ml Extra Virgin Oil
- 1 tsp white wine Vinegar OR Lemon Juice
- 1tsp Dijon Mustard
- 0.5g Saffron, finely ground & diluted in dash of hot water
- 1 Garlic clove crushed in some Sea Salt
- Have all the ingredients at room temperature. Place a damp tea towel beneath a large mixing bowl, and add the Egg yolks. Beat well with an electric whisk for a minute or so.
- Add the salt and continue to beat for another 30sec until the Yolk is thick and sticky.
- Begin to add the Groundnut Oil in a very thin drizzle – slowly – beating all the while. Keep doing this until all the oil is used. (If at any point the Mayo starts to become too thick and hard to beat, add 1tbls warm water to the mixture and whisk it in before adding in any more oil).
- When all the Groundnut Oil has been incorporated, switch to the Olive Oil and add it in the same way. Once it has all been added, beat for another 30 sec until thick and glossy. Then add the Vinegar OR Lemon Juice, and the Mustard and mix in.
- Crush ¾ garlic clove with a little sea salt in a pestle and mortar.
- Dilute the Saffron in a few drops of boiled water.
- Add both to the Mayo.
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