cut lengthwise in half
celery, cut in half
or gurnard, cleaned
virgin olive oil
cloves, finely chopped
dried chili peppers
baby octopus, small cuttlefish, and small squid (ask your fish vendor to
prepare by removing the stomach, bony parts and the ink sacs)
tomatoes, drained and diced
dogfish or shark or smooth hound or shark, cleaned and cut in pieces
prawns, heads removed but not peeled
firm textured, white bread
make the fish stock, pour the water into a large, deep saucepan and
add the onion, carrot, celery, parsley and bay leaf.
and bring to a boil.
the hake and sea robin.
back on the boil reduce the heat, cover and simmer for 20 minutes.
the stock into a large bowl.
the flesh of the fish through a sieve or flake finely and add to the
bowl with the stock.
the oil in a large, heavy bottomed saucepan and sauté
the chopped onion, garlic, parsley and chili peppers for 5 minutes.
Chop the octopus in pieces about 1 in
or 2.5 cm square.
Separate the tentacles from the body
of the cuttlefish (if not already done).
Cut the squids' body sacs in half.
Add the octopus, cuttlefish, and squid
to the pan and cook for 5 minutes.
Pour in the wine and reduce over a
slightly higher heat.
Stir in the tomatoes and season with
salt and pepper.
Cove and simmer for 20 minutes.
Add the fish stock, dogfish or shark,
Cover and cook for 10 minutes,
stirring gently at intervals.
Toast the bread and rub the slices all
over with the whole clove of garlic.
Place a slice in each soup bowl, ladle
the seafood stew over the top, and leave to stand briefly before
: 50 minutes
Recipe grading : fairly easy
Suggested wine : a dry red (Sassicaia)
or dry white (Bianco di Nugola)
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