Ligurian Style Fish Stew

Ligurian Style Fish Stew
 
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This recipe was uploaded
by jenrho

 
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Ingredients

Ingredients
Method
 
  • 400g Firm white fish - cut into 5cm chunks - I've used monkfish and ling before
  • 400g mixed seafood - I use prawns,mussels,squid
  • 2 onions - roughly chopped
  • 2 cloves garlic - thinly sliced
  • 1 head fennel - thinly sliced
  • 1 heaped tsp fennel seeds
  • 1/2 a glass of white wine
  • 700ml passata (i.e one jar)
  • Small bunch of flat leaf parsley - chopped
  • Lemon juice and salt/pepper to taste
  • Olive oil
Heat olive oil in a large saucepan, add the onions and cook on a lowish heat until translucent (5-10 mins). Add the garlic and fennel seeds. Cook for about a minute and then add the fennel. Cook for another few minutes then add the white wine/vermouth and cook for another minute or so. Add the passata and I tend to use a little water to wash out the leftover passata in the jar and add that too - about 50ml? You can always add more water if the stew ends up too thick so don't add too much at this stage. Bring the stew up to a simmer and then add the fish. Bring up to a simmer and cook for about 10 mins or until the fish is cooked. Add the prawns/mussels/squid a few mins before the fish is cooked through and cover until the mussels open.
Add flat leaf parsley, a squeeze of lemon juice and sea salt and pepper to taste. I find it takes a good bit of salt.
Serve with crusty bread.
Serves 6

Ligurian Style Fish Stew

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This recipe was uploaded by jenrho

 
 
A light and delicious fish/seafood stew - quick and easy to cook and looks impressive with the shellfish on top.

Method


Heat olive oil in a large saucepan, add the onions and cook on a lowish heat until translucent (5-10 mins). Add the garlic and fennel seeds. Cook for about a minute and then add the fennel. Cook for another few minutes then add the white wine/vermouth and cook for another minute or so. Add the passata and I tend to use a little water to wash out the leftover passata in the jar and add that too - about 50ml? You can always add more water if the stew ends up too thick so don't add too much at this stage. Bring the stew up to a simmer and then add the fish. Bring up to a simmer and cook for about 10 mins or until the fish is cooked. Add the prawns/mussels/squid a few mins before the fish is cooked through and cover until the mussels open.
Add flat leaf parsley, a squeeze of lemon juice and sea salt and pepper to taste. I find it takes a good bit of salt.
Serve with crusty bread.
Serves 6
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