TUSCAN STYLE SEAFOOD STEW WITH A BASIL AIOLI
What better way to enjoy this rich and vibrant Chardonnay than with a steaming hot bowl of seafood! This traditional Tuscan style fish stew (known as Cacciucco) is packed with delicious shellfish, soaked in a beautiful tomato and white wine broth. But the icing on the cake with this version of the dish is the basil aioli!
INGREDIENTS
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2 tbs extra virgin olive oil
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1 clove of garlic, crushed
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1 small red onion, sliced
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200ml of passata (or half a can of chopped tomatoes, pureed)
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150ml fish stock
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1 squid tube, sliced
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100g cod fillet, cut into four pieces
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100 white clams
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100g of cockles or mussels
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4 large tiger prawns (shells on)
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A small handful of parsley, chopped
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Lemon wedges to serve
@recipebreakout
For the aioli:
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A small bunch of fresh basil, half finely chopped (including the stalks)
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2 tbs of good quality mayonnaise
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Half a tsp of garlic paste
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Half a tsp of Dijon mustard
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A squeeze of lemon juice to taste
METHOD
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Heat the oil in a wide bottomed pan/casserole and when it's hot, add in the red onion and gently fry for a minute or so, before adding in the garlic. Continue to fry for another minute and then pour in the wine and let it bubble away for a 30 seconds or so
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Then pour in the passata and stock and bring to the boil. Immediately reduce to a simmer, season and add in all the fish, along with the chopped parsley. Continue to simmer for about ten minutes, until all the shellfish have opened (discard any that haven't) and everything is piping hot
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Whilst the stew is cooking, make the aioli with all the ingredients in a small bowl and gently whisked together. Serve the stew in individual bowls and finish with a dollop of the aioli on top (or on the side) and a scattering of basil leaves. Serve with hot toasted sourdough to mop up all the juices!
GALLERY
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