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Fish Stew Italian Style (Brodetto all'Anconatana)

ingredients

275 ml olive oil
225 g sliced onion
2 whole cloves of garlic
2 bayleaves
250 g diced red pimento
250 g tomato concassee
2 kg mixed fish
1 kg of shellfish such as shrimps, clams or mussels
600 ml dry white wine

method

1. Heat 275 ml olive oil in a pan and sweat 225 g sliced onion, 2 whole cloves of garlic, 2 bayleaves and 250 g diced red pimento, then add 250 g tomato concassee and cook for 5 minutes.

2. Discard the garlic and add 2 kg mixed fish cut into 5 cm sections on the bone, such as red and grey mullet, sea bass, sole and halibut.

3. Cover with a lid and sweat for 5 minutes, then add 1 kg of shellfish such as shrimps, clams or mussels; moisten with 600 ml dry white wine and cook for a further 5 minutes.

4. Serve on slices of toast in a soup plate or tureen.

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