This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it's cooked perfectly and by making the base you get massive amounts of flavour. Serve with a glass of Fallengina and have a good weekend!
Ingredients - serves two
1 tin of chopped tinned tomatoes
1 head of fennel (cut into fine dice)
1 small onion (cut into fine dice)
1 stick of celery (cut into fine dice )
2 fillets of red mullet
200g small clams
1 tsp picked thyme leaves
150g of monkfish (cut into 2 cm Slices)
20 g of dried porcini mushrooms (soaked and chopped)
1/2 lobster cut into pieces
100ml dry white wine
3 tbls olive oil
2 tbls chopped flat leaf parsley
1 clove garlic finely chopped
300ml fish stock
8 charlotte potatoes (peeled and cut into 1/4 pieces then boiled with a pinch of saffron and drained)
In a heavy based sauce pan heat 2 tblsp of olive oil and then add the celery fennel and onion. Cook for 5 mins gently. Then add the porcini mushrooms and the thyme and cook for a further 2 mins. Pour in the tinned tomatoes and reduce by half. Add the fish stock and season, then liquidise so you have a smooth texture.
In a saucepan add the remaining olive oil and throw in the clams followed by the monkish lobster and red mullet. Pour in the stew base you have already prepared and finally add the potatoes that have been boiled with saffron.
Place a lid on top and cook gently for 6-8 mins. When all the clams have opened and the fish is almost cooked sprinkle over the chopped garlic and parsley. Check the seasoning and serve with a glass of Fallengina.Suggest a correction