RICKS STEIN’S SEAFOOD STEW WITH LEEKS AND AÏOLI This hearty, fragrant and fresh tasting stew is perfect for a warm summer’s evening. Serve with crusty French bread and a crisp Soave Classico.

Ingredients
200g fresh cod
300g shell-on North Atlantic prawns
500g fresh mussels
500g clams
900ml fish stock
1/2 tsp saffron strands
1 tsp lemon juice
600g floury main-crop potatoes
2 leeks
3 tbsp oil
3 garlic cloves, sliced
10 tbsp aioli
2 tbsp flatleaf parsley

Cover the cod with cold water and leave for an hour.
Peel the prawns, reserving the heads and shells. Heat a pan, add the mussels, clams and a splash of fish stock, cover and cook for 2-3 minutes. Strain the liquid into a bowl and allow to cool. Remove the meat from shells.

Put remaining fish stock, mussel and clam liquor (leaving a tablespoon aside), saffron, lemon juice, prawn heads and shells into a pan and simmer until reduced to 600ml. Strain.

Cut and peel potatoes into 1.5cm cubes. Put in salted water and simmer until tender. Drain. Slice the leeks. Heat the oil in a pan, add garlic, leeks and a splash of fish stock. Cover and cook for 6 minutes. Drain the cod and put into a pan with cold water, cover. Bring to the boil and simmer for 5 minutes. Cool then break the cod into large flakes. Cover and keep warm.

Add the aïoli and a splash of the fish stock and stir. Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and slightly thickened, but don’t allow it to boil. Serve straight away.