Ligurian Buridda (Italian Fish Stew)

Ligurian Buridda (Italian Fish Stew)

Time: 2 hrs 25 mins

Ingredients

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