Venetian fish stew

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Theo Randall
From Saturday Kitchen

Ingredients

  • 4 large prawns, heads and shells on
  • 3 tbsp olive oil
  • 1 celery stick, roughly chopped
  • 1 small fennel bulb, cut into 8 pieces
  • ½ tsp crushed fennel seeds
  • 1 carrot, peeled and cut into 1cm/½in pieces
  • 1 bay leaf
  • 1 leek, roughly chopped
  • 100ml/3½fl oz white wine
  • 250g/9oz palourde clams, scrubbed and debearded
  • 250g/9oz mussels, scrubbed and debearded
  • 500g/1lb 2oz baby San Marzano or Datterini tomatoes, puréed
  • 200g/7oz monkfish fillet, trimmed
  • 150g/5½oz red mullet fillet
  • 200g/7oz sea bass or sea bream fillet
  • 2 garlic cloves, 1 finely chopped and 1 halved
  • 2 tbsp roughly chopped fresh flatleaf parsley
  • pinch dried chilli flakes or chilli powder
  • 1 small ciabatta loaf, cut into 2cm/¾in slices and toasted
  • salt and freshly ground black pepper
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