Fish stew with langoustines, by Mitch Tonks
Ingredients
1 shallot, finely chopped
2 cloves of garlic, chopped
Olive oil
2 roasted tomatoes
Pinch of saffron
3 or 4 sprigs of thyme
Splash of Pernod
Selection of fish – lobster, clams, mussels, chunks of skate, steaks of hake, gurnard and cod – buy enough to fill the pan packed tightly in one layer
6 langoustines
200ml white wine
Sea salt
Parsley or basil chopped, for sprinkling over the top
Grilled bread
Method
1. In a large pan, sweat the shallots and garlic in olive oil. Add the tomatoes, saffron and thyme and stir together.
2. Add the Pernod and tip the pan away from you allowing it to catch fire and burn off the alcohol.
3. Add the wine and simmer gently for 2 minutes.
3. Add the fish and add enough water to just cover it. Simmer for 8-10 minutes.
4. Remove the thyme and season. Finally sprinkle with fresh chopped herbs and accompany with grilled bread topped with rich, garlicky aioli.