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Tuscan Seafood Stew
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This stunning stew is jam packed with beautiful seafood. In traditional Tuscan-style, it includes at least five types of seafood. Use what you can find on the day, and enjoy mopping up the sauce with your bread!Ingredients
Method
Ingredients
For the stew:
- 3 tbsp olive oil
- 1/2 fennel bulb, finely sliced
- 1 small white onion, finely chopped
- 3 tsp Bart Garlic Paste
- Pinch of Bart Chilli Flakes
- 200ml white wine
- 2 tsp Bart Italian Herbs
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 700ml fish stock
- Bart Sea Salt and Black Pepper
Seafood:
- 300g squid
- 150g monkfish tail, cut into 4 pieces
- 200g gurnard, snapper or bass, cut into 6 pieces
- 150g mussels
- 150g clams
- 4 langoustines
To serve:
- Handful of fresh parsley, chopped
- Lemon zest, to sprinkle
- Crusty bread, such as sourdough or focaccia
- Bart Sea Salt and Black Pepper
Method
- Heat the oil in a large, deep pan over a medium heat. Add the onion sweat gently for around 7 minutes, then add the fennel and garlic and cook for a further 5-7 minutes, or until soft and translucent. Sprinkle in the chilli flakes and cook for another couple of minutes.
- Turn up the heat and add the squid. Cook for a couple of minutes to release the juices, stirring to coat thoroughly in the onion mix. Add the wine, cooking until the liquid has reduced in volume by a half. Stir through the Italian herbs, chopped tomatoes and puree, then pour in 500ml of the stock. Season well and bring to the boil, then turn down to a very low, gentle simmer and cover with a lid. Stir occasionally, cooking for an hour until the squid is tender.
- Next add in the fish and langoustines, together with the remainder of the stock - you may not need it all depending on the fish and seafood you’re using. Cover with a lid and simmer gently for 5 minutes. Whilst the langoustines cook, clean the mussels and clams with cold water, pulling away any beards. Discard any that are open.
- Lower the mussels and clams into the pot and replace the lid. Cook for a further 4 minutes, until the shells have opened. Spoon out any that haven’t opened and discard.
- To serve, bring the pan to the table and top with fresh parsley, lemon zest and seasoning. Divide into bowls and offer with toasted or lightly charred bread for soaking up the juices.
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