Seafood and fennel stew with parsley gremolata and nasturtiums
This fragrant dish has been adapted from my second book, Nourish: Mind, Body and Soul. It has an amazing combination of flavours with the seafood and fennel, and parsley gremolata makes the dish sing. Head to your garden (or a friend’s) for some colourful, peppery nasturtium flowers and leaves. This stew is fantastic on its own but is also beautifully substantial served over a cosy bed of quinoa.
Olive oil 3 large garlic cloves, finely sliced 3 fennel bulbs, trimmed and cut into wedges, set the fronds aside for garnish 650ml fish stock ½ medium preserved lemon 8 large vine tomatoes, cut into quarters 1 tbsp sweet paprika a good pinch of saffron a small handful of chopped flat-leaf parsley 1 fillet of salmon, skin removed cut into 6 chunks 1 fillet of white fish such as , skin removed cut into 3 10 mussels 20 clams 5 raw tiger prawns salt and pepper 2 to 3 nasturtium flowers and a few baby leaves
For the parsley gremolata 3 Tbsp finely chopped parsley leaves only 1 lemon finely zested ½ garlic clove, finely chopped Combine all the ingredients in a small bowl and set aside
For the soup Cook olive oil and garlic in a large pot on medium/low for 2 minutes. Add fennel wedges and cook for another 3-4 minutes. Add stock and preserved lemon, bring to boil, then cover and reduce heat to a gentle simmer for another 10 minutes. Add tomatoes, spices and parsley, simmer for another 5 minutes. Add all seafood and up to 200ml water – ensure there is enough liquid in the pan to cover the fish. Place the lid on and bring to a rolling boil. Cook for 3 to 4 minutes, or until shellfish has opened and prawns are pink. Using a slotted spoon remove the shellfish and fish. Set aside and allow soup to reduce for 4 to 5 minutes or until slightly thickened. Taste and season. Add the shellfish and fish back to the pan for a few minutes to reheat. Sprinkle with parsley gremolata and a few nasturtium petals and baby to serve.