A Big Rustic Fish and Panchetta Stew Thickened with Bread
Keys: Fish
Yield: 1 servings
Ingredients:
900 gm Mixed seafood: monkfish, mullet, prawns, salmon,
clams, mussles, bass, tuna, etc (2lb)
1 lt Fresh fish stock, (1 3/4pt)
170 gm Diced pancetta, (6oz)
300 ml White wine, (1/2pt)
1/2 x Onion
3 x Garlic cloves
150 gm Tinned bollotti beans, (5 1/2oz)
150 gm Tinned black beans, (5 1/2oz)
1 x Carrot
1 x Leek
1 stk celery
8 x New potatoes
1 x Parsnip
1/4 sm Turnip
3 x Tomatoes
4 x Outer green leaves from a savoy cabbage
40 gm Fresh flat parsley, (1 1/2oz)
20 gm Fresh coriander, (3/4oz)
20 gm Fresh chervil, (3/4oz)
2 slc Fresh farmhouse bread or ciabatta
Virgin olive oil
Salt and pepper
Method:
Firstly prepare and cut all the fish into pieces while you prepare all
the rest of the ingredients.
Then using a sharp knife, dice all the vegetables into a fine dice -
apart from the cabbage.
In a hot pan crisp the diced pancetta, then add the diced vegetables and
cook for about one minute without colouring. Add the fish in the order
of which will take the longest to cook, and the beans and the stock.
Reduce.
While this is cooking, roughly chop all the herbs and dice the bread
into small chunks then the cabbage leaves into strips. Then add the
cabbage and the shellfish at this point because they require very little
cooking time. Turn up the heat and cook for a few minutes before adding
the bread and herbs.
Season well with salt and pepper and serve either in one large bowl, or
in soup bowls - drizzled with olive oil.
~Angelique~
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