Ligurian Fish Stew

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Ligurian Fish Stew Ingredients

510 g Red mullet; (18oz)	175 ml Olive oil; (6fl oz)
510 g Monkfish tail; (18oz)	1/2 Onion
900 g Mussels; (2lb)	2 Celery sticks
225 g Squid; (8oz)	2 Carrots
225 g Octopus; (8oz)	2 Cloves garlic
225 g Clams; (8oz)	Pernod
6 Dived scallops	1 Fennel
150 ml White wine; (5fl oz)	600 g Tinned plum tomatoes; (1lb

Instructions for Ligurian Fish Stew

Chop the carrots, fennel, garlic and onion and saut? them off in a little olive oil and flamb? with pernod, add the white wine and the plum tomatoes. Bring to the boil and cook for about 5 minutes. While cooking, prepare the fish and add to the sauce one by one, which ever takes longest to cook goes in first. Season well with salt and pepper. Place the fish and the sauce into a large bowl and serve with some charred bread and drizzled with some olive oil. Converted by MC_Buster. Per serving: 2965 Calories (kcal); 188g Total Fat; (59% calories from fat); 208g Protein; 80g Carbohydrate; 961mg Cholesterol; 3422mg Sodium Food Exchanges: 1/2 Grain(Starch); 27 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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