Ingredients

• 2 tbsp olive oil
• ½ carrot
• finely chopped
• ½ small onion
• finely chopped
• ½ fennel bulb
• finely chopped
• 2½ garlic cloves
• finely chopped
• ½ tsp dried red chilli flakes
• 1 tsp fennel seeds
• 20g/¾oz dried porcini mushrooms
• soaked in warm water for ten minutes
• 1 x 400g/14oz can chopped tomatoes
• 2 litres/3 pints 10fl oz fish stock
• 200g/7oz Roosevelt potatoes
• or other small potatoes
• peeled and cut into 1.5cm/¾in pieces
• pinch saffron
• salt and freshly ground black pepper
• 250g/9oz clams
• cleaned (discard any which do not close when tapped)
• 2 red mullet fillets
• 200g/7oz monkfish fillet
• membrane removed
• cut into chunks
• 110ml/4fl oz white wine
• 250g/9oz cooked lobster tail and claw meat (optional)
• 2 tbsp finely chopped flatleaf parsley

Directions

• Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot
• onion
• fennel
• two of the chopped garlic cloves
• the chilli flakes and fennel seeds and fry gently for 2-3 minutes.
• Drain the mushrooms and squeeze out any excess liquid
• then roughly chop. The soaking liquid can be used in another dish.
• Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes
• or until the tomatoes have broken down and the vegetables are softened.
• Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
• Meanwhile
• place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes
• or until just tender. Drain and set aside.
• Remove the fish broth from the heat
• then either use a stick blender or pour into a blender and blend until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Heat a shallow pan until hot
• then add the remaining tablespoon of olive oil. Add the clams
• red mullet
• monkfish and white wine
• cover with a lid and cook for 1-2 minutes
• shaking the pan from time to time.
• Remove the lid and discard any clams which have not opened.
• Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes
• then add the cooked lobster
• if using
• and continue to simmer until heated through.
• In a bowl
• mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve.