GET READY: ingredients out • large pan •

GET SET: skim read instructions before you begin •

GO! :: Instructions

1. For The Stew: to your food processor add the celery, anchovies, scallions, garlic and chilli, then blitz until finely chopped. 
2. Heat the butter in a casserole pan and add the fish paste, stirring regularly. 
3. Pour in the apple cider vinegar and allow it to cook.
4. Add the tomato passata and bone broth, tear in most of the basil leaves and season with plenty of salt and pepper. 
5. Cook for a further 2 minutes and then add in the coconut milk and bring to the boil.
6. Chop the fish up into 3-inch even-sized chunks and then add to the stew with the raw prawns. Cover with the lid and boil for 5 minutes.
7. For The Saffron Sauce: meanwhile, peel the garlic clove and using a pestle and mortar, bash with salt and the saffron. Mix in the sour cream and lemon juice.
8. To Serve: once the fish is cooked through, serve up amongst 4 dishes and top with remaining basil leaves and dollop on the saffron sauce. Enjoy!