Stufato di pesce (fish stew)
By: Gino D'Acampo From: Good Food Bites
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-recipe "Stufato di pesce (fish stew) recipe")
Stufato di pesce (fish stew)
- Prep time:
- 25 mins
- Cook time:
- 30 mins
- Serves:
- 6
Conjure up the flavours of the Mediterranean with Gino D'Acampo's simple yet tasty seafood stew
Ingredients
- 6 tbsp Italian Olive oil
- 1 large Onion, finely chopped
- 1 roasted peppers, skinned, deseeded and sliced
- 600g tinned chopped tomatoes
- 5 anchovy fillets, tinned and drained
- 250 ml fresh fish stock
- 100ml dry White wine
- 3 tbsp finely chopped Parsley
- 12 g powdered Saffron, sachet
- 1 pinch black pepper
- 300g Monkfish, skinned and cut into large chunks
- 300g cod, skinned and cut into large chunks
- 300g Red mullet, skinned and cut into large chunks
- 20 large raw Prawns, shell on
- 20 live Mussels
Method
1. Heat the olive oil in a large saucepan, gently fry the onion and the peppers for around 3 minutes in the olive oil.2. Add the tomatoes and the anchovies and stir well. Pour in the fish stock and the wine, add the parsley and saffron and season with salt and pepper.
3. Bring to the boil on a low heat and cook for approx. 15 minutes.
4. Add the monkfish, cod and red mullet and cook for 5 minutes, then add the prawns and the mussels, cover with a lid and cook for a further 3 minutes or until the mussels have opened. Discard any unopened mussels.
5. Spoon the fish stew into large serving bowls and serve with some warm crusty bread.
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