Ingredients

• For shellfish stock
• 1kg/2lb 2oz frozen prawns in their shells
• 2 tbsp olive oil
• 1 onion
• peeled
• chopped
• 2 carrots
• peeled
• chopped
• 4 ripe tomatoes
• chopped
• 6 garlic cloves
• halved
• 1 orange
• zest and juice
• 4 x 200g/7oz pollack fillet
• skin removed
• 2 tbsp Cornish sea salt
• 2 tbsp olive oil
• 110g/4oz cooked potato
• cut into 1cm/½in pieces
• 1 leek
• cut into 1cm/½ in slices and blanched in boiling water for one minute and refreshed in cold water
• 110g/4oz cooked butternut squash
• cut into 1cm/½ pieces
• 1 sprig fresh thyme
• 2 garlic cloves
• 200ml/7fl oz shellfish stock (see above)
• 375ml/13fl oz fish stock
• 2 ripe tomatoes
• chopped
• 1 sprig fresh tarragon
• plus 3 tbsp finely chopped tarragon
• pinch saffron
• 500g/1lb 2oz live mussels
• cleaned
• rinsed and de-bearded (discard any mussels which do not close tightly when tapped lightly)
• 50g/2oz unsalted butter
• salt and freshly ground black pepper
• 3 tbsp finely chopped chervil
• 1 tbsp olive oil
• 2 medium squid
• cleaned and sliced into rings
• 3-4 tbsp extra virgin olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the shellfish stock
• roast the prawns on a baking tray in the oven for 45 minutes.
• Meanwhile for the pollack
• place the pollack onto a plate and sprinkle over the sea salt. Chill in the fridge for one hour
• Heat a large non-reactive frying pan until hot
• add the remaining shellfish stock ingredients
• except the orange juice
• and fry gently for 2-3 minutes
• or until golden-brown. Add the roasted prawns
• the orange juice and enough water to just cover the pan contents. Bring to a boil
• then reduce the heat and simmer for one hour.
• Strain the stock through a sieve; reserve the liquid and discard the rest. Heat the strained liquid in a saucepan until boiling. Reduce the heat and simmer until the volume of the liquid has reduced by three-quarters.
• When the pollack has chilled
• remove from the fridge and rinse the pollack until all the salt is removed. Pat the fish dry with kitchen paper.
• Heat the olive oil in a non-stick frying pan over a high heat. Place the pollack
• skin-side up
• into the pan and cook for 2-3 minutes
• or until the fish is a light golden-brown
• then add the potato
• leek
• butternut squash
• thyme and garlic.
• Cook for a further 3-4 minutes then turn the fish over and cook for a further minute
• or until the fish is cooked through. Set the fish aside and allow it to rest for 1-2 minutes.
• Meanwhile
• for the saffron sauce
• place the shellfish and fish stock
• tomatoes
• tarragon sprig and saffron into a saucepan and bring to the boil. Reduce the heat and simmer until the volume of the liquid is reduced by three-quarters.
• Place the mixture into a food processor and blend until smooth. Strain the mixture through a sieve into a large
• clean
• lidded saucepan and return to the boil.
• Add the mussels
• cover with a lid and cook for 1-2 minutes or until the mussels have opened. (Discard any mussels that have not opened.)
• Stir in the butter and season
• to taste
• with salt and freshly ground black pepper. Add the chopped tarragon and chervil and mix until well combined.
• To serve
• heat the oil in a non-stick frying pan over a medium heat. Fry the squid for 1-2 minutes until cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• Place some of the vegetables into the bottom of each of four serving bowls and top each with a piece of pollack. Spoon the mussels
• squid and sauce around the fish. Finish with a drizzle of extra virgin olive oil.