IN THE KIT
8 ozseafood stock
8 ozdiced tomato with juices
2 ozgarlic aioli
2 ozfresh parsley
1 ozchopped garlic
2 ozblack olives
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Microplane or grater
Preheat oven to 350℉ with a rack in the centre;
Thinly slice baguette crosswise into ¼-inch thick rounds; lightly brush both sides of each round with oil;
Peel potato, then cut into ¼-inch pieces;
Pat cod dry, then cut each filet into 4 pieces; season all over with salt & pepper;
Zest lemon & cut into wedges;
Pat shrimp dry & season with salt, pepper. Remove tails from shrimp if desired.
Place on baking sheet & on centre oven rack until toasts are golden brown and crisp, 5-8 minutes. Remove from oven. Spread some aioli on toasts once cooled & set aside.
While toasts bake, halve leek lengthwise, then rinse under running water to remove any grit; pat dry & finely chop.
Heat 2 large drizzles of olive oil in a medium skillet over medium. Add chopped leeks & a pinch of salt. Reduce heat to medium-low; cook, stirring, until leeks are very tender, 8–10 minutes.
Stir chopped garlic into skillet with leeks & cook until fragrant, about 1 minute. Add potatoes, seafood stock. Bring to a boil. Cover & simmer over medium heat until potatoes are tender, 7–9 minutes. Add cod, shrimp & tomatoes; cover, and simmer until cod is just cooked through & shrimp are turning bright pink, about 3-5 minutes. Use a slotted spoon to transfer cod & shrimp to a plate.
Return cod & shrimp to skillet; gently turn to warm fish through & coat in sauce. Spoon fish stew into bowls; top with parsley, drizzle of olive oil, lemon wedges & remaining aioli.