Italian Fish Stew Recipe

Ingredients

• Thickly sliced bread, to serve
• Salt and ground black pepper
• 2 Tablespoons chopped fresh basil or parsley
• 8 ounces small squid, cleaned and cut into rings
• 1 pound mussels, scrubbed
• 1 pound monkfish, cut into pieces
• 12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces
• + 9 more ingredients
• • 8 cups hot fish stock
  • ¾ cup dry white wine
  • 2 (14-ounce) cans tomatoes, drained and chopped
  • 2 garlic cloves, finely chopped
  • Large pinch of cayenne pepper
  • 1 teaspoon dried thyme
  • A few saffron threads
  • 1 onion, thinly sliced
  • 2 Tablespoons olive oil

Heat the olive oil in a large, heavy pan. Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. Stir well and cook over a low heat for 10 minutes, until the onion is soft. Add the garlic and cook for 1 minute more. Stir in the chopped tomatoes, dry white wine, and hot fish s...

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