Fish Stew With Gurnard and Hake Fillets Recipe - Great British Chefs

Ingredients

• 3kg gurnard bones and head
• 3kg hake bones and head
• 4 carrots, diced
• 2 bay leaves
• 2 bulbs of fennel, diced
• 4 onions, diced
• 1 tbsp of fennel seeds
• 3 tbsp of olive oil
• 2 garlic cloves
• 500ml of water
• 4 celery sticks, diced
• 2 leeks, diced
• 2 star anise
• 1 bunch of tarragon
• 4 tbsp of tomato purée
• 6 pinches of saffron
• 400g of canned plum tomatoes
• salt
• pepper
• 6 hake fillets
• 6 gurnard fillets
• 1000ml of olive oil
• 1000g of new potatoes, peeled
• 2 pinches of saffron
• 3 tbsp of fresh coriander, finely chopped
• 3 tbsp of fresh tarragon, chopped
• 1/2 lime, juiced
• 1 dash of saffron vinegar