Ligurian Buridda (Italian Fish Stew)

By NcMysteryShopper on March 01, 2005

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Ingredients

    1. 1 tablespoon olive oil, for shallow-frying
    2. 2 carrots, finely diced
    3. 1 onion, finely diced
    4. 3 sprigs thyme, leaves picked
    5. 4 garlic cloves, finely chopped
    6. 2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
    7. 850 ml fresh fish stock
    8. 1/4 teaspoon salt
    9. 1/4 teaspoon fresh ground pepper
    10. 1/4 teaspoon sugar
    11. 6 monkfish steaks, on the bone
    12. 12 squid rings
    13. 12 raw king prawns
    14. 6 small bass fillets or 6 small sea bream fillets
    15. 12 raw mussels

Directions

  1. Heat the olive oil in large heavy-based saucepan or casserole dish.
  2. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
  3. Add in the tomatoes and the fish stock.
  4. Season with salt, freshly ground pepper and a little sugar.
  5. Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
  6. Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
  7. Serve the Buridda over slices of toasted Garlic Italian bread.
 
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