Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 33

Practically every region of Italy has its own recipe for a fish stew, from the brodetto alla Vastese of Abruzzo to the Genoese buridda from Liguria. This one, however, is my favourite. With its dried chilli, tomatoes and slices of crusty bread, it is similar to cassola, the famous Sardinian fish stew. Giorgio

Serves 4

50ml/2fl oz olive oil

2 sprigs of rosemary, finely chopped

1 sprig of sage, chopped

1 teaspoon crushed chilli flakes

1 red onion, finely chopped

2 garlic cloves, crushed

100ml/3½fl oz white wine

400g/14 oz baby octopus, cleaned and cut into pieces

8 small squid, cleaned and cut into 4 pieces each

200g/7 oz plum tomatoes, roughly chopped

600ml/1 pint fish stock

24 clams

24 mussels

8 large peeled raw prawns

400g/14 oz monkfish fillet, sliced sea salt and freshly ground black pepper

To serve:

4 slices of Tuscan-style country bread

1 garlic clove, peeled

Heat the oil in a large saucepan, add the rosemary, sage, chilli flakes, onion and garlic and sauté over a medium heat for 5 minutes. Pour in the wine and simmer until it has completely evaporated. Add the octopus and cook for 10 minutes, then add the squid and tomatoes. Pour in the stock, bring to the boil and simmer for 15 minutes. Meanwhile, scrub the clams and mussels under cold running water and pull the beards out of the mussels. Discard any open clams or mussels that don’t close when tapped lightly on the work surface.

Add the prawns, clams, mussels and monkfish to the pan and simmer gently for about 7 minutes. Discard any mussels or clams that haven’t opened, then taste and adjust the seasoning.

Rub the slices of bread with the garlic clove and place them in 4 large serving bowls. Ladle the soup on top and serve immediately.