Italian Fish Stew Recipe

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.