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Marseilles fishcakes with saffron, fennel and potatoes
Serves 4 Starters and mains
For the fishcakes
- 500g monkfish, trimmed
- 2 banana shallots, finely chopped
- 2 generous tbsp nonpareille capers
- bunch chives, finely chopped
- rind 1⁄2 preserved lemon, finely chopped
- 2tsp fennel seeds, crushed
- 100g plain flour
- 2 eggs, beaten
- 125g panko breadcrumbs
- sunflower oil, for frying
- fennel or dill fronds, to garnish
For the stew
- 3tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 celery stick, finely chopped
- 1 bulb fennel, chopped into 1cm dice
- 500g potatoes, peeled and chopped into 1cm dice
- 100ml white wine
- 1 litre well-flavoured fish or shellfish stock
- generous pinch of saffron
- 2 star anise
- 2 bay leaves
- tiny splash of pastis, to finish (optional)
- bunch flat-leaf parsley, chopped
Method
To make the fish cakes, pulse the fish in a food processor, (or finely chop). Transfer to a bowl and add the chopped shallots, capers, chives, chopped preserved lemon and crushed fennel seeds. Season well, then form the mixture into large golf- sized balls and flatten into fishcakes. (It’s a good idea to fry a little of the fishcake mixture at this point to check the seasoning before adding the crumb.)
Put the flour, beaten egg and breadcrumbs into 4 separate bowls. Dust the fishcakes with flour and then dip into the beaten egg and coat thoroughly and evenly with the breadcrumbs. Refrigerate until ready to cook.
Meanwhile, to make the stew, heat the oil in a large saucepan over a medium heat. Add the onion, garlic and celery and fry for around 5 minutes or so until soft and opaque. Add the chopped fennel and potatoes. Cook for 3-4 minutes more. Pour in the wine and add the fish stock. Stir in the saffron, star anise and bay leaves. Cook for around 30-40 minutes, until the potato is soft and the mixture has thickened a little. Just before serving, add a splash of pastis (if using), and stir in the flat-leaf parsley.
Preheat the oven to 190C/ 375F/Gas 5. Heat the sunflower oil in a frying pan and cook the fishcakes on both sides until golden – around 2 minutes each side. Transfer to a baking tray and cook for a further 5 minutes, until cooked through.
Serve the fishcakes on a bed of the stew, and garnish with fennel or dill fronds.
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