Mixed Fish Stew Tuscany Recipe



Mixed Fish Stew Tuscany Recipes

Ingredients :

1 liter

1

1

1

1

250 g

250 g

4 tablespoons

1/2

4

3 tablespoons

2

250 g

 

250 ml

400 g

250 g

250 g

4

1

salted water

onion, cut in half

carrot, cut lengthwise in half

stalk celery, cut in half

bay leaf

filleted hake

sea robin or gurnard, cleaned

extra virgin olive oil

onion, finely chopped

garlic cloves, finely chopped

finely chopped parsley

crumbled dried chili peppers

each of baby octopus, small cuttlefish, and small squid (ask your fish vendor to prepare by removing the stomach, bony parts and the ink sacs)

dry white wine

canned tomatoes, drained and diced

smooth dogfish or shark or smooth hound or shark, cleaned and cut in pieces

shrimp or prawns, heads removed but not peeled

slices firm textured, white bread

clove garlic, whole

Method :
  1. To make the fish stock, pour the water into a large, deep saucepan and add the onion, carrot, celery, parsley and bay leaf.

  2. Cover and bring to a boil.

  3. Add the hake and sea robin.

  4. When back on the boil reduce the heat, cover and simmer for 20 minutes.

  5. Strain the stock into a large bowl.

  6. Push the flesh of the fish through a sieve or flake finely and add to the bowl with the stock.

  7. Heat the oil in a large, heavy bottomed saucepan and sauté the chopped onion, garlic, parsley and chili peppers for 5 minutes.

  8. Chop the octopus in pieces about 1 in or 2.5 cm square.

  9. Separate the tentacles from the body of the cuttlefish (if not already done).

  10. Cut the squids' body sacs in half.

  11. Add the octopus, cuttlefish, and squid to the pan and cook for 5 minutes.

  12. Pour in the wine and reduce over a slightly higher heat.

  13. Stir in the tomatoes and season with salt and pepper.

  14. Cove and simmer for 20 minutes.

  15. Add the fish stock, dogfish or shark, and shrimp.

  16. Cover and cook for 10 minutes, stirring gently at intervals.

  17. Toast the bread and rub the slices all over with the whole clove of garlic.

  18. Place a slice in each soup bowl, ladle the seafood stew over the top, and leave to stand briefly before serving.

Serves 4

Preparation        : 50 minutes

Cooking             : 11/4 hours

Recipe grading    : fairly easy

Suggested wine  : a dry red (Sassicaia) or dry white (Bianco di Nugola)


FREE Cooking Recipes

Subscribe to our newsletter

Join 70K others now!

Get the above cooking ingredients here at discounted price

More Italy Tuscany Cooking Recipes

Copyright 101 Cooking Recipes | Blog All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy