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Shopping ListRecipe: Brindisi-style Fish Stew
Ingredients for 4 people
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- 1 1/3 pounds scorpion fish
3/4 pound calamari
10 1/2 ounces cuttlefish
10 1/2 ounces mussels
7 ounces clams
10 1/2 ounces tomatoes
1 celery rib
1 onion
2 tablespoons parsley
1 clove garlic
Hot red pepper to taste
1/2 cup extra virgin olive oil
4 slices of day-old rustic bread
Salt to taste
Le Ricette
Brindisi-style Fish Stew
di Academia Barilla
PREPARATION TIME
0 min
0 min
TYPE
First course
First course
Ingredients for 4 people
1 1/3 pounds scorpion fish
3/4 pound calamari
10 1/2 ounces cuttlefish
10 1/2 ounces mussels
7 ounces clams
10 1/2 ounces tomatoes
1 celery rib
1 onion
2 tablespoons parsley
1 clove garlic
Hot red pepper to taste
1/2 cup extra virgin olive oil
4 slices of day-old rustic bread
Salt to taste
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
Remove the outer bigger bones from the scorpion fish and rinse.
Gut the calamari and cuttlefish, removing eyes and beaks. Brush the mussels and clams to clean them and thoroughly wash all the fish and seafood.
Heat oil in a large pan, preferably earthenware, over medium heat and brown minced onion and celery.
Add peeled and chopped tomatoes and sauté for 5-6 minutes. Stir in chopped cuttlefish and calamari and cook for 8-10 minutes.
Add seafood and scorpion fish, cut into pieces. Stir in chopped hot red pepper and cover with a lid.
Cook over low heat for about 30 minutes, adding salt only if necessary.
Put one slice of toasted bread in each of four warm soup bowls and arrange fish over them.
Sprinkle with minced parsley and garlic and serve immediately.
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