← Nouns Cooking · Italian

Ingredients

• 800 g mixed firm white fish (monkfish, gurnard, hake, red mullet), on or off the bone, cut into large pieces
• 200 g Squid, cleaned and sliced
• 200 g Cuttlefish, cleaned and sliced
• 8 large raw prawns or langoustines, shell on
• 1 Onion, finely chopped
• 1 clove Garlic, chopped
• 2 tbsp tomato paste (double concentrate)
• 4 tbsp white wine vinegar
• 500 ml fish stock or water
• 5 tbsp extra virgin olive oil
• 4 slices thick slices of country bread, toasted
• Salt
• Black pepper

Method

1. Warm the oil in a wide, shallow pan (ideally one where all the fish fits in a single layer) and soften the onion and garlic over medium heat for 6–8 min.
2. Add the squid and cuttlefish and cook for 5 min. Stir in the tomato paste and cook for 1 minute, then pour in the vinegar and let it bubble for 2 min.
3. Add the stock with a pinch of salt and pepper and simmer for 10 min.
4. Lay the firmest fish in first, then the more delicate pieces on top, then the prawns. Do not stir: just shake the pan gently from time to time. Cover and simmer for 10–12 min until the fish is opaque and flakes.
5. Put a slice of toast in each warm bowl and ladle the fish and broth over it.

Tips

• Use at least four kinds of fish if you can; the variety is what makes the broth rich.
• Contains fish, molluscs and crustaceans. Serve over gluten-free bread to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Great Italian Chefs