Make Alison Roman’s quick weeknight fish stew with olives

Name: Make Alison Roman’s quick weeknight fish stew with olives
Prep time: 15 min
Total time: 1 h
Yield: Serves 4
Ingredients: 3 tbsp olive oil, plus more for drizzling1 large or 2 medium-sized shallots, thinly sliced4 garlic cloves, thinly slicedCoarse salt and freshly ground black pepper2 chillies de árbol, crumbled, or ½ teaspoon crushed chilli flakes2 sprigs thyme, or 2 fresh bay leaves (optional)80ml dry white wine450g tomatoes, quartered, or 400g tin whole peeled tomatoes, drained225g raw prawns, peeled and deveined350g skinless flounder, tilapia, halibut, cod or rockfish fillets, cut into 10cm pieces450g mussels, scrubbed and rinsed40g roughly chopped oil-cured black olives30g roughly chopped parsley, dill, coriander or tarragon

This recipe from Alison Roman's 'Dining In' is a highly cookable and delicious dish that's perfect for a quick and easy dinner

Make Alison Roman's quick weeknight fish stew with olives

Published: Thursday 15th August 2019

Fish

Serves 4

Preparation time 15 minutes

Cooking time 45 minutes

This recipe is admittedly a little basic, but sometimes, basic is good. Basic is comfortable. Basic is a garlicky, white winey, tomatoey stock that will take care of your expensive seafood, cook it gently, and make everything taste so delicious that you won't even be mad that fish costs so much. Basic is weeknight friendly.

The important lesson here is that a good base will give you the flexibility you need to riff. Add some dried chorizo to the olive oil to start, or a tablespoon of harissa at the end for something spicier. Use clams if you don't like prawns, scallops if you are feeling fancy. If you stick with basic, the possibilities are endless. – Alison Roman

Ingredients

3 tbsp olive oil, plus more for drizzling
1 large or 2 medium-sized shallots, thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and freshly ground black pepper
2 chillies de árbol, crumbled, or ½ teaspoon crushed chilli flakes
2 sprigs thyme, or 2 fresh bay leaves (optional)
80ml dry white wine
450g tomatoes, quartered, or 400g tin whole peeled tomatoes, drained
225g raw prawns, peeled and deveined
350g skinless flounder, tilapia, halibut, cod or rockfish fillets, cut into 10cm pieces
450g mussels, scrubbed and rinsed
40g roughly chopped oil-cured black olives
30g roughly chopped parsley, dill, coriander or tarragon

Method

Heat the olive oil in a large heavy-based saucepan or large deep skillet over medium-high heat. Add the shallot and 3 garlic cloves, and season with salt and pepper. Cook, stirring occasionally, until the shallot has browned and the garlic is toasted, about 4 minutes.
Add the chilli, thyme (if using) and wine, and let simmer until the wine has reduced by about half, about 4 minutes.
Crush the tomatoes with your hands and add them to the pan along with any juices. Add 1 litre water and season with salt and pepper.
Simmer everything together, seasoning it along the way, until the broth has thickened slightly and all the flavours have come together, 15-20 minutes.
Season the prawns and fish with salt and pepper. Add the mussels to the pan and cover. Once the mussels have started to open, after about 5 minutes, carefully add the prawns, followed by the fish. Cover the saucepan and cook until the prawns are bright pink, the fish is opaque white, and everything is cooked through, 6-8 minutes. Add the olives and remove from the heat.
Meanwhile, finely chop the remaining garlic clove, add it to the chopped herbs, and season with salt and pepper.
Serve the stew with a drizzle of olive oil and the herbs sprinkled over, alongside obscenely garlicky bread, a good salad, and lots and lots of wine.

Do ahead: The base for the stew can be made 5 days ahead and refrigerated. When ready to add the seafood, bring to a simmer and proceed.

From 'Dining In' by Alison Roman; photography by Michael Graydon and Nikole Herriott. Published by Hardie Grant.