We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Make the fish soup a day in advance; keep chilled.
For the fish soup, heat the olive oil in a large heavy-based pot and gently fry the fish, vegetables, garlic, spices and herbs for about 10 minutes. Add the tomato purée, chopped tomatoes, red wine and fish stock. Bring to the boil, season with sea salt and pepper, and simmer for 50 minutes.
Blend about one-third of the soup (bones and all) in a liquidiser. Return it to the pot and simmer gently for another 20 minutes.
Strain the soup by pushing it through a medium-meshed sieve or conical strainer with the back of a ladle, and adjust the seasoning, if necessary, with sea salt and pepper.
You could also serve the fish soup on its own, with some toasted croutons and homemade rouille (spicy saffron-infused mayonnaise) on the side.
To assemble the stew, preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a frying pan, season the fish and lightly fry for a minute or so on each side. Transfer to an ovenproof dish.
Add the squid and mussels, then mix the garlic, parsley and almonds into the fish soup with about 100ml water. Add that to the pot, cover and cook in the oven for 15-20 minutes, stirring occasionally.
I find the use of a good fish soup for the base (instead of merely fish stock) improves this stew immensely. Serve this as they do in France – with thick slices of bread, grilled and brushed with olive oil and garlic
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our