This recipe was provided by our Guest Chef Freddy Bird
To share – recipe for 2
2 pieces hake fillet (skin on) – 100g max each
2 wild king prawns
2 cleaned scallops
2 baby squid – cleaned
100g mussels and cockles
200g cherry vine tomatoes – roasted until wrinkled but still juicy
1 dessert spoon dried wild oregano
½ - 1 teaspoon dried chilli flakes
1 cinnamon quill
6 cloves garlic
EV olive oil
100ml good crab stock made with brandy and aniseed liquor, or any good quality crab stock of fish stock will do.
Splash of white wine
Salt and pepper
Flat leaf parsley – 1 bunch
Sourdough for toast
For the Alioli
For the Alioli -
4 cloves garlic
2 egg yolks
100ml Veg oil
100ml olive oil
For the tomato base
1. In a small roasting tray roast the tomatoes in a liberal amount of olive oil, coating the entire tray. Season with Maldon salt and roast at 150 degrees for around an hour. They should be shriveled a little but still juicy!
2. When cooked and concentrated fry the chopped garlic in more olive oil with the dried chilli and wild oregano & cinnamon. Add the tomatoes to this base and simmer for 5 mins.
For the alioli
3. crush the garlic with a little Maldon salt until smooth. Place in bowl or food processor, add yolks, lemon and then slowly add the oil until desired consistency.
For the stew
4. Lightly season the hake, cook skin side down on the hob and then transfer to the oven (200 degrees) for 4 minutes (ish – depending on fillet thickness).
5. Add some of crab stock to the tomatoes and bring to the simmer before adding the wild prawns then the clams & mussels. When they are all cooked and open add a large handful of chopped flat leaf parsley.
6. Next cook the scallops, place under a hot grill, lightly seasoned and covered in garlic butter.
7. Then lastly the squid, season and fry over a high heat in a little olive oil until just cooked and lightly caramelized.
8. On a large platter arrange the fish on the bottom and spoon over the tomato and shellfish mix. Arrange the scallops and squid over the top and a good scattering of parlsey. Serve toasted sourdough and alioli on the side.