Jamie Magazine
By Jamie Oliver
Aromatic seafood stew
45 mins
Not Too Tricky
serves 4
About the recipe
Inspired by the soups and stews of Southeast Asia, this stew packs a punch. You can adapt the chillies to suit your taste, and mix up the seafood and fish with whatever you fancy.
Recipe From
Ingredients
2 limes
300-350g jasmine or basmati rice
1-2 tablespoons sesame oil
1 x 400ml tin of light coconut milk
250ml organic chicken stock
5-6 dried Bird's eye chillies
400g monkfish, from sustainable sources
8 queen scallops, or 4 large scallops, from sustainable sources
4 langoustines, cleaned, from sustainable sources
low-salt soy sauce
SPICE PASTE
2 thumb-sized pieces of ginger
4 cloves of garlic
2 fresh sweet mild red chillies
2 lemongrass stalks
½ a bunch of fresh coriander
8 lime leaves
1 teaspoon sweet chilli powder
2 tablespoons groundnut oil
Method
- To make the spice paste, peel and chop the ginger and garlic, then chop the chillies, lemongrass and coriander, including the stalks.
- Place in a pestle and mortar or blender with the remaining paste ingredients and either pound or blitz till you’ve got a thick, aromatic paste.
- Bring a large pan of water to the boil. Peel the lime zest and add to the water with the rice, and wait for the grains to start dancing around. Boil for 5 minutes, then drain in a sieve.
- Pour 2.5cm of water into the pan, put it back on the heat, bring to the boil, then turn down to a simmer. Cover the rice in the sieve with tin foil and place on top of the pan for 8 minutes, or until tender.
- Place another large pan over a medium heat. Add the sesame oil, then the spice paste, and fry for a minute or so to get the flavours going.
- Add the coconut milk, chicken stock and lime juice. Give it a stir, add the whole dried chillies, then bring to the boil and turn down to a simmer. Cook for 5 minutes.
- Cut the monkfish into 1cm slices, then halve the scallops.
- Add the langoustines to the pan and cook for 3 minutes, then add your fish and scallops and cook for 3 more minutes. The fish won’t need long, so once it’s cooked through and the langoustines have turned bright red and their tails have curled up, take the stew off the heat.
- Add a few dashes of soy sauce to taste. Put some rice into each bowl, then ladle over that incredible stew, making sure everyone gets a langoustine and pieces of fish and scallops. Just watch out for those dried chillies if you aren’t a chilli freak like me!
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