Many thanks to Andy Appleton, head chef of Jamie Oliver’s inspired Fifteen Cornwall for letting me share this recipe with you.
Of all the chef demo’s I saw at the Rock Oyster Festival, this is the one dish I could happily sit down to eat every single week for the rest of my life.
Mind you watching Andy pile so many amazing seafood into one dish, and having them all cooked to perfection at the same time was more like sorcery than cooking if you ask me.
Scallops, razor clams, squid, lobster stock, monkfish, gurnard, John Dory… not sure my wallet would ever let me recreate this fish stew at home unless I start dating a very generous fisherman.
However I solemnly swear I shall be making the Nduja & crab toasts sometime soon. They. Were. Freaking. Awesome.
I had never heard of Nduja before. For those equally in the dark, it’s a fiery, meaty cured pork mixture with some serious attitude, and Andy nestled it with the sweet, virginal coolness of fresh, hand picked crab. Sounds bonkers, but boy does it taste good. (Angels start singing as Nduja and crab exit stage left and wander off into the sunset…)
If you give it a bash, be sure to tweet Andy a pic!
- A good splash of rapeseed oil
- 1 medium leek sliced
- 1 small fennel sliced
- A pinch of dried chilli flakes
- 2 cloves of garlic finely chopped
- 300 g cherry tomatoes
- 500 ml good fish stock
- 100 g dried sea spaghetti use more if you're using fresh
- 6 razor clams
- 500 g mussels
- 500 g mixed firm white fish gurnard, monkfish, John Dory etc
- 300 g squid cleaned and sliced
- 1 red pepper roasted, peeled & sliced
- 1 yellow pepper roasted, peeled & sliced
- Small bunch of flat leaf parsley chopped
- 1 unwaxed lemon
- salt & pepper
- 4 to 6 slices of toast
- 30 g 'nduja
- 80 g white crab picked and dressed
In a large pan with a lid, pour a good splash of oil. Add the leeks, fennel, chilli and garlic and gently fry until soft.
Add the cherry tomatoes and when they are soft and squishy, pour in the stock and bring to the boil.
Now add the seaweed, razor clams and mussels and when those open, add the squid and then white fish.
When cooked, add the lemon zest and juice, the cooked peppers and the chopped parsley. Season to taste.
Spread the 'nduja on toast and top with the crab.