Fish Stew
Ingredients
- For the stew
- 600 grams fish fillets (such as redfish, cod)
- 200 grams (ready to cook) Cuttlefish
- 1 lemon
- 500 grams Fish bone
- 3 white peppercorns
- 1 onion
- 1 Tbsp olive oil
- 4 stalks Celery
- 2 Tbsps olive oil
- 1 onion
- 1 red Bell pepper
- 500 grams Tomatoes
- 1 Tbsp Tomato paste
- 1 tsp ground paprika
- For the garlic aioli
- 4 egg yolks
- 1 tsp balsamic vinegar
- 1 Tbsp lemon juice
- ½ tsp Mustard
- 8 garlic cloves
- salt
- peppers
- ¼ l vegetable oil
Preparation steps
For the stew, rinse the fish, pat dry and cut into large pieces. Squeeze lemon juice and grate zest. Drizzle the fish with lemon juice and season with salt lightly. Rinse the fish bones and drain. Peel the onion and chop coarsely. Heat oil in a saucepan and saute onion. Add 1/2 liters (approximately 2 cups) of water and fish bones. Add lemon peel and peppercorns to the pan and season with salt. Bring to a boil and reduce heat. Simmer for 1/2 hour, uncovered. Strain broth through a sieve.
Rinse the cuttlefish (squid). Rinse and halve the bell pepper, remove seeds and ribs, cut into large pieces. Rinse celery and cut into thin slices. Blanch tomatoes in boiling water, rinse with cold water and peel. Halve and remove seeds and chop coarsely. Heat oil in a pan and saute the squid for a few minutes. Add tomato paste and bell pepper. Rinse the chile peppers, cut in half lengthwise, remove seeds and cut into thin strips. Add to the pot and sauté with the onion and celery. Mix in the tomatoes and season with salt. Pour in the fish stock, place a lid on the pot and simmer for 1/2 hour. Add the fish cubes about 5 minutes before the soup is done and continue to simmer. Season with salt and pepper.
For the aioli, peel and crush the garlic cloves. Whisk in the egg yolk, mustard, vinegar, lemon juice, salt, and pepper. Gradually pour in the oil while whisking vigorously. Ladle the fish stew into warmed bowls. Serve alongside toasted, sliced baguette topped with garlic aioli.
