Italian fish stew

Prep time: 20min

Cooking time: about 15min

Serves: 4

 

2 tbs olive oil

2 tbs of lemon juice

1/3 cup of sliced shallots

1/4 tsp (pinch) of saffron threads

2 cloves garlic, crushed

1/2 cup of thinly sliced fennel

1 small red chilli, thinly sliced

1/2 leek, pale part only, thinly sliced

1 tsp of fennel seeds (optional)

24 cleaned mussels

1/2 cup of white wine

1 whole squid, cleaned and sliced

1 cup of Italian tomato sauce

500g gurnard fillets

3 cups chicken stock

Heat oil, add shallots, garlic, chilli and fennel seeds and cook until soft. Add wine and tomato sauce, chicken stock, lemon juice and saffron and simmer for 10min. Add fennel and leek and cook for 5min.

Cut fish into large chunks, add to stew and simmer for 2min. Add mussels and squid and simmer for 2-3min with lid on. Serve with toasred sourdough bread and olive oil for drizzling.

Posted in: All Recipes

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