Arbroath smokie and saffron stew with a medley of seafood

INGREDIENTS

(serves eight)

6 Arbroath smokies
1 onion, finely chopped
1 head of celery, finely chopped
1 leek, finely chopped
½bulb fennel, finely chopped
50g butter
Pinch of saffron strands
500ml dry white wine
1 litre chicken stock
250ml double cream
250ml crème fraîche

For the stew 
8 large scallops
8 large langoustines
8 x 25g pieces of salmon
8 x 25g any white fish (eg brill, cod, turbot, sole, mussels)
100g chives, chopped

METHOD

For the smokie base, warm the smokies in an oven. This makes it easier for the skin and bones to be removed. Separate the flesh from the bones and set aside.

In a heavy-based large pan, sweat the veg in the butter till softened. Do not colour. Add the saffron and wine. Reduce until syrupy consistency. Add the smokies - bones and flesh but not skin. Add the stock, cream and crème fraîche and bring back to the boil. Leave to cool and pass through a fine sieve. Reserve.

Seal all the fish in a hot pan. Reheat the smokie base. Add fish, starting with the one taking the longest to cook. By the time the stew is almost up to boiling, take off the heat and add lashings of chopped chives.

Serve.

Nicola and Keith Braidwood

Photo © Alan Donaldson