Livorno Fish Stew

Submitted By:
eclectic_gal


Background Info:
This is my version of a famous tuscan fish stew. It's something that SHOULD be adapted according to what is available! No. of Servings:
2 Preparation time:
30min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
soak the shellfish in cold water to clean
scrape the carrot and top and tail
Chop the onion, celery and carrot into very fine dice
skin the tomatoes by plunging into boiling water for 2 minutes so the skins loosen. Remove the pithy core and chop roughly
put the oil into a large casserole and heat
add the onion, celery and carrots and stew over a medium heat till the onion is transparent.
Add the tomato, wine, parsley and chili and stew gently for 15-20 minutes then process with a handblender for a few seconds.
Add the cod, prawns and squid
Put the shellfish in the microwave and cook for 3-4 minutes till the shells are open, then add them to the stew.
While the stew is cooking, toast the bread and put into the bottom of a shallow bowl. Crush one garlic clove per bowl and spread over the toast.
Now spoon the fish stew over the bread, season to taste, garnish with a little more fresh parsley and serve!