Provençal Seafood Stew
Serves: 4
Preparation time: 60 min.
An elegant Ragoût de Fruits de Mer using different cuts of fish and shellfish. It is served with parsley Aïoli, a nice variation of the traditional Sauce Rouille we normally use for fish stews in the Provence.
If you cannot find pearl couscous - also known as moghrabieh, mughrabia, berkuki or Lebanese couscous - substitute it with Israeli couscous (smaller than the pearl couscous). Orzo, the Greek pasta, is fine too, but take care not to overcook it. Don't use regular couscous, it will spoil the appealing texture of the dish.
Ingredients:
Seafood Stew
- 400 gr (about 12 medium size ) shrimps - shells, heads and veins removed, but leaving the tails intact. Save shells and heads!
- 250 gr (1/2 lbs) white firm fleshed fish, such as cod or snapper cut into large chunks
- 250 gr (1/2 lbs) Monkfish or other firm fleshed fish cut into large cubes
- 3 tbsp olive oil
- 1 large onion peeled and finely diced
- 3 cloves of garlic finely chopped
- 1 medium carrot, finely diced
- 2 celery sticks finely diced
- 3 saffron threads, optional
- 250 ml (8 oz) dry white wine
- 1 tbsp. Cognac
- juice of 1 lemon
- 2 bay leaves
- 125 gr (1/2) cup of pearl couscous or Greek orzo
- 2 tbsp. parsley, finely chopped
- 1 scallion, finely chopped
- sea salt and freshly ground pepper
Parsley Aïoli
- 3 egg yolks
- 6 cloves of garlic
- sea salt to taste
- 3/4 cup extra virgin olive oil
- 3 tbsp white wine vinegar
- 5 tbsp (1/3 cup) finely chopped fresh flat leaf parsley
- salt and pepper
Preparation:
Place heads and shells in a saucepan with 1 liter (4 cups) water and bring to a boil. Lower the heat and simmer for 20 minutes. Strain liquid and discard shells and heads. Set aside.
Add oil to the saucepan and sauté the onion, carrot and celery over medium heat for 10 minutes. Add saffron (optional) and cook for 1 minute further. Add the cognac and wine. Bring it to a rapid boil for 5 minutes to reduce the wine, concentrating the flavors. Add the shrimp stock and bay leaves. Simmer over low heat uncovered for about 20 minutes (in the mean time prepare the Parsley Aïoli as described below). Add lemon juice and the couscous. Simmer for 5 minutes more. Add fish, shellfish and chopped parsley. Simmer it gently for 10 minutes longer. At this point the couscous and fish should be done. Adjust for salt and pepper. Add the chopped scallion.
Serve this thick steaming stew in large bowls topped with dollops of parsley Aïoli (recipe follows) and a nice crusty bread.
Parsley Aïoli: Place egg yolks, garlic and vinegar in the blender. Process until pale and foamy. With the motor running add the olive oil in a thin steady stream. Continue processing until it has reached the consistency of a thick mayonnaise. Add chopped parsley, salt, pepper and a little extra vinegar if necessary. Process it again until the desired consistency is achieved. Makes about 1 1/4 cup Aïoli.