Irish Seafood Stew with Treacle Bread

Chef Maurice Fitzgerald from Anantara The Palm Dubai Resort, shares his recipe for a traditional Irish stew with a Middle Eastern twist
Irish Seafood Stew with Treacle Bread
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Irish Seafood Stew with Treacle Bread
March 07, 2019
Level Intermediate
Preparation Time 30 minutes
Cooking Time 1-2 hours
Serves 4

Chef Maurice Fitzgerald

Originally from County Kerry, Ireland, Maurice Fitzgerald brings over 24 years of experience to his role as executive chef at Anantara The Palm Dubai Resort, overseeing its variety of food and beverage outlets. Over the years, he’s worked in Ireland, Switzerland, Austria and Japan and says: “The energy and dynamic environment in the kitchen is addictive and makes me feel alive.” He explains that all hearty and filling Irish stews are made with good quality ingredients, proper stocks and in-season vegetables. And here, chef Maurice shares a contemporary take on a classic Irish fish stew.

PHOTO BY Aasiya Jagadeesh
RECIPE BY Maurice Fitzgerald
FOOD STYLING BY Lydia Wessels

INGREDIENTS

For the Seafood Stew

20ml vegetable oil
50g onions, diced
50g leeks, diced
50g carrots, diced
50g celery, diced
50g fennel, diced
75g tomatoes, chopped
10g rice (optional)
1 star anise
1 orange peel
150g new potatoes, quartered
50g celeriac, diced
50g baby carrots, diced
140g (16-20) shrimps
12 mussels, shelled
50g baby squid
50g scallops
100g green beans, cut into 3cm pieces
20g baby fennel

For the treacle bread

450g whole meal flour
2 tsp baking soda
4 tbsp demerara sugar
25g oats
50g margarine or butter
1 tbsp treacle
400ml milk

For the saffron aioli

Pinch of saffron
100g mayonnaise

METHOD

  • To make the seafood stew

  • 1

    Over a medium-high heat, in a soup pot, add oil

  • 2

    Once it begins to simmer, add the onions and leeks. Sweat until the onions soften, approximately 3-4 minutes

  • 3

    Add the carrot, celery and fennel and continue to cook for another 7 minutes

  • 4

    Add the tomato and scrape the bottom of the pan to get all the bits stuck to the bottom

  • 5

    Optional) Add the rice and toast for another 5 minutes

  • 6

    In a sachet, place the star anise, orange peel and thyme. Put it into the pot

  • 7

    dd the seafood stock and the saffron and bring to a boil. Reduce heat and simmer for 30 minutes, skimming the soup as you go. The goal is to reduce the soup and concentrate the flavours

  • 8

    Once done, remove the sachet

  • 9

    Pass through a fine strainer into another pot and put back on the heat

  • 10

    Add the potatoes, celeriac, and baby carrots and allow to simmer for 15 minutes to soften the vegetables

  • 11

    Add the shrimp and the mussels to the soup. Cook for 2 minutes and then add the remaining seafood and the green beans

  • 12

    Garnish with the baby fennel and season to taste. Serve with the treacle bread and aioli

  • To make the treacle bread

  • 1

    Preheat the oven to 190ºC, gas mark 5. In a large bowl, combine the flour, baking soda, sugar and oats. Stir to combine

  • 2

    In a pan, add the treacle and butter and put over a low heat to melt the butter.

  • 3

    Once melted, remove from the heat and add the milk and stir to dissolve the treacle

  • 4

    Combine the liquid into the dry ingredients and stir well

  • 5

    Place in a greased bread pan and place in the oven for 40 minutes

  • 6

    Remove from the oven and allow to cool

  • For the saffron aioli

  • 1

    Place a small pan on the heat and add the saffron. Gradually add a little water to the pan and this will let the pigment out of the saffron. Repeat this a few times so that you will have a vibrant yellow water at the end. In another bowl, add the mayonnaise followed by the saffron

  • 2

    Season to taste with salt

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