A simplified version of the famous Livorno fish stew from Tuscany adapted for two people
Main Course, Main Dish
8clams in shells
8mussels in shells
4ouncescod or any other firm white sea-fish
4shell on green prawns
4-5plum tomatoesskinned and chopped
1stick of celery
half an onion
1glass of white wine
2slicesrustic style bread
handful of flat leaved parsley
Clean the squid and cut into rings, cut the cod into 2 inch chunks.
Dice the onion, celery and carrot finely and then stew in the olive oil for 10 minutes or so in a large casserole until the onion is transparent. Now add the tomato, wine, chili and most of the parsley. Reduce down for 20 minutes then zap with a hand blender.
While the sauce is reducing down soak the shellfish other than prawns in cold water and then put them in a microwave proof bowl with a little water and cook in the microwave for 3-4 minutes till the shells open. Discard any that don’t open.
Add the squid, prawns and cod to the tomato mix and cook for 5 minutes or so, then add the shellfish and warm through.
Toast the bread and place in two bowls, crush the garlic and spread over the toast.
Serve the fish stew spooned over the bread, check the seasoning and add salt and pepper as necessary, garnish with a few sprigs of parsley and enjoy.