A fishy bake from Yotam Ottolenghi.
Ingredients
- 220 g large raw shell-on prawns (8-10 prawns)
- 135 ml olive oil
- 4 x 100g pieces sea bream fillets skin removed but reserved, flesh cut into 4cm pieces
- 1 onion peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 2 tsp ground coriander
- 1 lemon zest finely grated (ie, 1 tsp)
- ½ habanero chilli ( or if you like heat, a whole one)
- salt
- 1 x 400g tin chopped tomatoes
- 600 ml fish stock
- 1 squid cleaned and cut into 2cm-thick rings (about 150g)
- 10 g parsley leaves finely chopped
- 10 g basil leaves finely chopped
- 280 g sourdough bread cut into 8 1.5cm-thin slices (leave the crusts on)
Servings:
Instructions
- Peel the body of the prawns, but leave the heads and tails intact; reserve the shells, because you’ll be using them later. Carefully cut out and remove the vein (it’s really the intestinal tract) running along their backs, then refrigerate the prawns.
- Heat the oven to 230C (210C fan)/450F/gas mark 8. Heat two tablespoons of oil in a large, nonstick frying pan on a high flame. Add the prawn shells and fish skin, and fry for four minutes, stirring occasionally, until everything is golden brown and crisp.
- Lift out and discard the shells and skin, and turn down the heat to medium.
- Add another tablespoon of oil to the pan and, once hot, fry the onion, half the garlic, the ground coriander, lemon zest, chilli and a teaspoon of salt for four minutes, stirring often, until soft and golden.
- To make the base of the stew, remove the heads and tails from three prawns, then put the prawns and four pieces of fish in the pan. Fry for three minutes, mashing the seafood with the back of a spoon.
- Turn the heat to medium-high, add the tomatoes and stock, and simmer for 15 minutes, until thickened; stir now and then to prevent sticking. Lift out the chilli, take off the heat and stir in all the rest of the seafood.
- In a small bowl, mix the remaining garlic and oil, the parsley, basil, an eighth of a teaspoon of salt and a good grind of pepper, then brush three-quarters of this herby oil on one side of the bread slices.
- Tip the stew into a high-sided, 20cm x 25cm oven dish. Lay the bread herbed side up on top and at an angle, so it overlaps, then pull up a few prawns so they peek out between the bread.
- Bake for 12 minutes, until the bread is crisp and golden brown. Rest for five to 10 minutes, drizzle with the remaining herb oil and serve.
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