Fish stew
8 servings
40 minutes
Italian version of fish stew. In addition to cod, there are shrimps and mussels - if you do not live by the sea, boiled and frozen ones will do. The Italian flavor is obtained thanks to the sauce based on white wine, canned tomatoes and olive oil. Do not forget to dry the bread with garlic in the oven.
1
Heat 100 ml of olive oil in a large pot over medium heat, then add finely chopped red onion and sweet pepper, and simmer for about ten minutes until all the vegetables are completely soft and slightly caramelized.
- Olive oil: 150 ml
- Red onion: 1 head
- Sweet pepper: 2 pieces
2
Then add the tomatoes (Italian canned peeled and diced pomodori pelati are best, available in most stores). Simmer for another ten minutes, add pieces of cod fillet, wine and cook for another 3-5 minutes, then add mussels and shrimp and cook for 3-5 minutes; add sugar, salt and pepper.
- Canned tomatoes: 400 g
- Cod fillet: 1 kg
- Dry white wine: 200 ml
- Mussels in shells: 1 kg
- Shrimps: 1 kg
- Sugar: to taste
- Salt: to taste
- Ground red pepper: to taste
3
Dry the bread in an oven preheated to 200 degrees for ten minutes. Then spray the bread with the remaining olive oil and generously rub it with garlic.
- White bread: 8 pieces
- Olive oil: 150 ml
- Garlic: 8 cloves
4
Season the stew with chopped parsley, remove from heat, pour into plates, and break garlic bread into each plate.
- Parsley: 10 g
- White bread: 8 pieces
- Garlic: 8 cloves