Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
two Tablespoons olive oil
one onion, thinly sliced
A few saffron threads
one teaspoon dried thyme
Large pinch of cayenne pepper
two garlic cloves, finely chopped
two (14-ounce) cans tomatoes, drained and chopped
3/4 cup dry white wine
8 cups hot fish stock
12 ounces white, skinless fish fillets, such as haddock or cod, cut in to pieces
one pound monkfish, cut in to pieces
one pound mussels, scrubbed
8 ounces tiny squid, cleaned and cut in to rings
two Tablespoons chopped fresh basil or parsley
Salt and ground black pepper
Thickly sliced bread, to serve
Preparation:
Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for ten minutes, until the onion is soft. Add the garlic and cook for one minute more.
Stir in the chopped tomatoes, dry white wine, and hot fish stock. Bring to the boil and boil for one minute, then reduce the heat and simmer gently for 15 minutes.
Add the fish pieces to the tomato mixture in the pan and stir gently. Simmer the stew over a low heat for an additional three minutes.
Add the mussels and squid rings and simmer for about two minutes, until the mussels open. Discard any that stay closed. Stir in the basil or parsley and season to taste. Ladle in to warmed soup bowls and serve with bread.
Yield: four servings
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