Tuscan Fish Stew

  • 02 Apr - 08 Apr, 2022
  • Mag The Weekly
  • Cookery


· 6 tablespoons olive oil

· 1 red onion, chopped

· 4 cloves garlic, lightly crushed

· 4 small squids, chopped into bite-sized pieces

· 200 ml vinegar

· 400 g plum tomatoes

· 300 g hake, cut into bite-sized pieces

· 300 g clams

· 300 g mussels

· 12 king prawns

· 500 ml fish stock

· Crusty white bread, sliced and toasted


Heat the oil in a frying pan. Fry the onion until softened. Add the garlic and some seasoning, and fry for a few minutes. Add the squid, put the lid on the pan and cook for five minutes, tossing frequently. Remove the lid and add the vinegar and let it reduce a little. Add the tomatoes, break them up a bit and cook for 20 minutes. Add the hake, clams, mussels, prawns and stock, and bring to the boil. Reduce the heat and simmer, uncovered, for 10 minutes. Taste to adjust the seasoning, then serve in warm bowls, garnished with parsley and accompanied by toasted crusty bread.