Brodetto (Italian fish stew)

1. 1

   To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour.

2. 2

   Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside.

3. 3

   Heat the grill to high and grill the seabass and squid for 2-3 minutes. Set aside.

4. 4

   To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften.

5. 5

   Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half.

6. 6

   Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5-8 minutes, until the mussel shells have opened and the fish is cooked.

7. 7

   Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread.

1 serving ≈ 413 g

Nutrition values are estimates. - means data is unavailable.