Ingredients Jump to Instructions ↓

  1. 2 Tablespoons olive oil

  2. 1 onion, thinly sliced A few saffron threads

  3. 1 teaspoon dried thyme Large pinch of cayenne pepper

  4. 2 garlic cloves, finely chopped

  5. 2 (14-ounce) cans tomatoes, drained and chopped

  6. 3/4 cup dry white wine

  7. 8 cups hot fish stock

  8. 12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces

  9. 1 pound monkfish, cut into pieces

  10. 1 pound mussels, scrubbed

  11. 8 ounces small squid, cleaned and cut into rings

  12. 2 Tablespoons chopped fresh basil or parsley Salt and ground black pepper Thickly sliced bread, to serve

Instructions Jump to Ingredients ↑

  1. Preparation: Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme , cayenne pepper, and salt, to taste. Stir well and cook over a low heat for 10 minutes, until the onion is soft. Add the garlic and cook for 1 minute more. Stir in the chopped tomatoes , dry white wine , and hot fish stock. Bring to the boil and boil for 1 minute, then reduce the heat and simmer gently for 15 minutes. Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for a further 3 minutes. Add the mussels and squid rings and simmer for about 2 minutes, until the mussels open. Discard any that remain closed. Stir in the basil or parsley and season to taste. Ladle into warmed soup bowls and serve with bread. Yield: 4 servings Recipe Source: One-Pot, Slow-Pot & Clay-Pot Cooking by Jenni Fleetwood (Hermes House) Reprinted with permission.


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