Another pleasant surprise! Seriously, these fish dishes (for the most part) have been fantastic.
Again this dish saw me back at the friendly ‘little fisherman’, and in keeping with cooking with local, sustainable fish I swapped out Jamie’s suggestion of red mullet and sea bass with gurnard and yellow tail.
Gurnard was a new experience for me and pleasant one at that. It is often referred to as the ‘poor man’s sole’, but falls somewhere between monkfish in texture and sole in taste to my palette, making it the perfect base for this dish.
The stew is made with a tomato base and additional herbs and spices: both fresh fennel and fennel seeds, garlic and of course one of Jamie’s favourites, red chilli and lemons, served atop two toasted bruschettas, which in turn is served with a dollop of freshly made ‘aioli’ mayonnaise and scattered with rough chopped fresh sweet basil.
Another remarkable dish and one I could quite easily cook again… and will… soon! If your fish and mussels are pre-prepped this dish is 20 minute worthy, though allow yourself a bit more time if you have to clean and prep your seafood.