Italian fish stew

1. 1

   Heat a deep-sided frying pan until hot and add a tablespoon of olive oil. Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes.

2. 2

   Drain the mushrooms and squeeze out any excess liquid, then roughly chop. The soaking liquid can be used in another dish.

3. 3

   Add the chopped porcini to the pan along with the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened.

4. 4

   Add the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes.

5. 5

   Meanwhile, place the potatoes into a saucepan of boiling water along with the saffron and cook for 5-8 minutes, or until just tender. Drain and set aside.

6. 6

   Remove the fish broth from the heat, then either use a stick blender or pour into a blender and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

7. 7

   Heat a shallow pan until hot, then add the remaining tablespoon of olive oil. Add the clams, red mullet, monkfish and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time.

8. 8

   Remove the lid and discard any clams which have not opened.

9. 9

   Add the fish broth and saffron potatoes and bring to the boil. Reduce the heat and simmer for a few minutes, then add the cooked lobster, if using, and continue to simmer until heated through.

10. 10

    In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.