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Iain Hewitson

Fish with Mussels, Fennel & Aioli


Serves 4

Ingredients

  • Olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 chilli, seeded & sliced
  • 2 small fennel bulbs, cleaned, cored & sliced
  • 1 red onion, cut into wedges
  • 3 garlic cloves, crushed
  • 1 can diced tomatoes , drained a little
  • 2 pinches saffron threads soaked in hot water
  • 2-3 heaped tbsp chopped fresh parsley
  • 2 cups fish stock
  • A good splash of sherry vinegar
  • Sea salt & freshly ground pepper
  • 16-20 mussels, scrubbed & debearded
  • 4 x 180 gm fish steaks
  • 4 heaped tbsp mayonnaise
  • Juice of ½ lemon
  • 1 heaped tspn dijon mustard

Method

  1. Heat a little oil in a heavy-bottomed pan and gently saute rosemary, chilli, fennel, red onion and 1 garlic clove until reasonably tender, stirring now and again.
  2. Add diced tomatoes, soaked saffron with liquid, 1 tbsp parsley, 1 cup stock, sherry vinegar and seasonings. Stir and cook down a little, adding more stock if needed.
  3. Then add the mussels and fish. Cover, turn heat down a little and gently cook until fish is ready (and opaque in the centre), turning once. Remove mussels as they open and discard any that don’t.
  4. To make the aioli, combine mayonnaise, lemon juice, mustard and remaining garlic. Taste for seasoning.
  5. To serve, spoon a decent amount of the sauce and vegies into individual bowls. Arrange mussels around the edge and place fish in the centre with a good dollop of aioli and a sprinkling of parsley on top.
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