Pollock, Squid & Mussel Seafood Stew Recipe - Great British Chefs

Ingredients

• 4 pollock fillets, each weighing 200g, skinned
• 110g of butternut squash
• 3 tbsp of olive oil
• 2 tbsp of sea salt
• 110g of potatoes
• 2 garlic cloves
• 1 leek
• 1 sprig of thyme
• 2 medium squid, cleaned and sliced into rings
• 1000g of frozen prawns in their shells
• 1 onion
• 2 carrots
• 4 tomatoes
• 6 garlic cloves
• 2 tbsp of olive oil
• 1 orange, juiced and zested
• 500g of live mussels
• 375ml of fish stock
• 2 tomatoes
• 1 sprig of fresh tarragon
• 3 tbsp of fresh tarragon, finely chopped
• 1 pinch of saffron
• 50g of unsalted butter
• salt
• black pepper, freshly ground
• 3 tbsp of chervil, finely chopped
• 4 tbsp of extra virgin olive oil