Login to Save Like

Ingredients

• 1 tbsp extra virgin olive oil
• 1 red chilli, seeds removed and chopped
• 3 cloves garlic, sliced
• 2 x 400 g can Italian plum tomatoes
• 1 cinnamon stick
• 3 bay leaves
• 1 tsp dried oregano
• 2 tbsp caster sugar
• 4 tbsp red wine vinegar

• 250 g pollack fillets, skin on, pin boned and quartered
• 350 g tuna steaks, chopped
• 2 tbsp olive oil, plus extra for frying
• 20 mussels, cleaned and beards removed
• 8 raw tiger prawns, shelled and deveined
• 5 cloves garlic, 4 chopped, 1 halved
• 2 red chillies, seeds removed and finely chopped
• 150 ml Soave or another Italian white wine
• 400 ml crab stock, lobster bisque or fresh fish stock
• 1 large pinches saffron
• 200 g spinach leaves
• 1 lemon, juice only
• 1 tbsp extra virgin olive oil
• 20 g fennel tops, (optional)
• 2 sprigs tarragon, leaves only

• 4 slices ciabatta
• Tuscan olive oil, for drizzling

• 1 free range egg
• salt and ground freshly ground white pepper
• 1 tsp Dijon mustard
• 1/2 clove garlic, finely grated
• 100 ml vegetable oil
• 100 ml olive oil

Description

Aaron Craze’s Recipe For Warming Fish Stew Served With Bruschetta, Aioli And Zingy Salsa Is The Perfect Foil For Those Chilly Autumn Nights

UK TV