Tuscan Inspired Fish Stew with Cheesy Croutons
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Ingredients
- Cooked seafood selection (mussels, prawns and squid)
- 3 tbsp olive oil
- Red onion, finely chopped
- 3 garlic cloves, finely chopped
- 200ml white wine (preferably something Italian)
- 400g chopped tomatoes
- 750ml fish stock
- 2 green finger chillies, finely chopped
- Parsley to garnish
- Salt and freshly ground black pepper
- Ciabatta loaf, sliced
- 1 garlic clove, chopped in half
- A handful of grated cheese (such as parmesan or pecorino)
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Expensive
Preparation
Step 1
Heat the oil in a large casserole dish. Fry the onion until softened – around 5-7 minutes. Add the garlic and salt and pepper, fry for a couple of minutes.
Step 2
Add the wine and let it reduce for a couple of minutes. Add the tomatoes and chilli and cook for 10 minutes. Add the fish stock and leave to simmer for a further 10 minutes.
Step 3
Meanwhile lightly toast the Ciabatta slices on both sides, and then rub them with the sliced clove of garlic, pressing down firmly on the bread to flavour it with garlic. Top each slice with a little cheese and return to the grill to melt.
Step 4
Meanwhile add the seafood and parsley leave for a few minutes then serve in warmed bowls with the cheesy garlic croutons.
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