ligurian fish stew

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Cooking receipe to make ligurian fish stew under category General Recipes. You may find some video clips related to this receipe below.

ligurian fish stew

Zuppa di pesce alla ligure


river cafe cook book

3 x 175225g red mullet scaled and cleaned

500g monkfish or turbot fillets boned weight (ask for the bones for stock)

1.5kg mussels

12 langoustines (optional)

6 scallops removed from their shells

175ml olive oil

150ml dry white wine

2 fresh red chillies seeded and chopped

1.2L fish stock (qv)

12 small new potatoes preferably Roseval peeled

sea salt and freshly ground black pepper

5 garlic cloves peeled and cut into slivers

4 fennel bulbs sliced (keep the green leaves and stalks for stock)

25g fennel seeds

1 x 800g tin peeled plum tomatoes drained of most of their juices sieved


6 slices ciabatta bread cut at an angle

1 garlic clove peeled and halved

1 bunch flat leaf parsley (keep stalks for stock) chopped

Fillet the red mullet and cut each fillet into four.

Cut the monkfish or turbot into similar sized pieces.

Clean the mussels very thoroughly under cold running water.

Scrub well with a stiff brush and scrape off any barnacles.

Discard any that are open or have cracked or broken shells.

Put the mussels into a large saucepan with a tight fitting lid along with 120ml of the olive oil the white wine and half the chilli.

Cover and steam over a high heat shaking until all the shells open about 35 minutes.

Discard any that remain closed.

When cool remove half the mussels from their shells and strain the juices into the fish stock.

Bring the fish stock to the boil and add the langoustines if using.

Poach for 2 minutes then remove and cool.

Boil the potatoes in salted water until nearly done.

Drain and cool.

To make the tomato soup base heat the remaining olive oil in a large heavy bottomed saucepan and fry the garlic the remaining chilli fennel and fennel seeds for a few minutes then add the tomatoes and cook over a gentle heat for about 45 minutes until thick and smooth. Be careful not to let it stick.

Season to taste with salt and pepper and add more chilli if you like.

Add half the fish stock to this sauce and bring to the boil.

Now add the mullet monkfish or turbot and scallops to the soup and bring back to the boil. Remove from the heat and add the cooked potatoes mussels (shelled and unshelled) and langoustines.

Divide between the bowls making sure each person has some of each variety of fish.

To make the crostini toast the bread on both sides and rub with the garlic.

Put one crostini on top of each serving of soup sprinkle with the chopped parsley and dribble extra virgin olive oil on top.

In the River Cafe we serve this soup as a main course. You may vary the recipe according to the fish you can find but always include a red fish such as mullet a dense white fish such as turbot or monkfish (keep the bones for stock) and shellfish such as s mussels or vongole.

Serves 6

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