Fish stew | Fish recipes | Jamie magazine

Ingredients

• 1 clove of garlic
• ½ a fresh red chilli
• ½ a small onion
• ½ a stick of celery
• ½ a small carrot
• 1 baby leek or ¼ of a medium leek
• olive oil
• 1 pinch of saffron
• ¼ teaspoon fennel seeds
• 1 pinch of ground cinnamon
• 1 lemon
• 1 orange
• 1 x 400g tin of plum tomatoes
• 150ml white wine
• 1 litre organic fish stock
• 4 small pieces of red snapper, from sustainable sources
• 4 small pieces of striped bass, from sustainable sources
• 5 anchovies, from sustainable sources
• 12 mussels, from sustainable sources
• 12 cockles, from sustainable sources
• 4 scallops, preferably on shell, from sustainable sources