Ligurian Fish Stew

You can vary the fish according to availability for this stew, although it is important to have a mixture of firm white fish and shellfish in order to get the correct balance of flavours.

Method

Cook the potatoes in boiling salted water until tender, then drain and set aside.
Next sweat the onion, carrot, garlic, fennel and fennel seeds in the olive oil until softened.
Add the porcini, tomatoes and saffron, and cook for 10 minutes before adding the fish stock.
Allow the mixture to simmer for a further 20 minutes. Season to taste then blend briefly to a sauce consistency using a hand blender.
Heat a little olive oil in a wide, shallow pan and add the red mullet fillets, clams and monkfish. Pour in the wine, then cover with a lid and cook for 1 minute.
Add the sauce and cooked potatoes; bring the stew to a boil before throwing in the prawns and lobster. Cover again with the lid and simmer for a few minutes more.
Check the seasoning then transfer the stew to a large serving bowl. Mix the chopped parsley and chopped garlic together and sprinkle over the top.

Ingredients serves 2

100g small potatoes, peeled and cut into thick slices
1½ tbls Extra Virgin olive oil
½ onion, chopped
½ carrot, chopped
2 garlic cloves, finely sliced
½ fennel bulb, chopped
1tsp fennel seeds
10g dried porcini, rehydrated in a little boiling water for 20 minutes, then drained
400g best quality canned tomatoes, chopped
pinch of saffron
1.5ltrs fish stock
2 red mullet fillets
1 handful small surf clams
150g monkfish fillet, cut into medallions
100ml dry white wine
2 raw whole prawns
½ cooked lobster, cut into chunks, discard the head
1tsp chopped flat parsley
¼ tsp chopped garlic
sea salt to taste
milled black pepper to taste