Ligurian Buridda (Italian Fish Stew)

READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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