Seafood Stew with Chickpeas and Saffron Aioli
( SERVES 4 )

Listener 26/9/2009

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With the change in the weather, a new season of food has begun.

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2	Garlic cloves
2 tbsp	Olive oil
3	Anchovy fillets
2	Bay leaves
2 sprigs	Fresh thyme
1 cup	White wine
400 g	Chopped tomatoes, (can)
400 g	Chickpeas, can, rinsed and drained
500 ml	Chicken stock
1½ kg	Seafood, assorted (scallops, snapper, calamari, etc)
20	Cockles
1 bunch	Fresh parsley
1 to taste	Salt & freshly ground pepper

4	Garlic cloves, peeled
1 to taste	Salt
4	Free-range eggs, large, yolks only
4	Saffron
300 ml	Olive oil
½	Lemon, juice only

Slice the garlic. Heat the oil in a deep saucepan, then cook the garlic, anchovies, bay leaves and thyme until the anchovies have melted and the garlic is golden.
Add the wine, simmer for 2 minutes, then add in the tomatoes, chickpeas and stock. Simmer for 20 minutes.
Starting with the thicker pieces, add the 1.5kg of seafood. Add the cockles and cook until they open.
Chop the parsley and sprinkle over the stew. Taste for salt and pepper and add if necessary.
Pour the stew into a large serving dish and drizzle the aioli over the top.
Saffron Aioli: Place the garlic and a good pinch of salt in the bowl of a food processor and purée to a smoothish paste.
Add the yolks and saffron, then, with the motor running, slowly pour in the oil until the mixture becomes reasonably thick.
Add the lemon juice, then taste for salt.