Burrida

Method

1. Heat the olive oil in large heavy-based saucepan or casserole dish. Add the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.

2. Add the tomatoes and the fish stock. Season with salt, freshly ground pepper and a little sugar.

3. Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.

4. Add the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.

5. Meanwhile, preheat the grill. Grill the baguette slices until golden brown on both sides. Meanwhile, mix the butter with the garlic and parsley. Spread the baguette slices with the garlic butter.

6. Serve the fish stew with the garlic bread.

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Ingredients

Olive oil, for shallow-frying
2 Carrots, finely diced
1 onion, finely diced
3 thyme sprigs, leaves picked
4 garlic cloves, finely chopped
2kg beef or plum tomatoes, skinned, seeded and chopped
850ml fresh fish stock
salt and fresh ground black pepper
Sugar
6 monkfish steaks on the bone
12 squid rings
12 raw king prawns
6 small bass or bream fillets
12 raw mussels
1 baguette, sliced into rounds at an angle
125g Butter, softened
2 tbsp Parsley, finely chopped

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