A delicious Sicilian fish stew, using beautiful Irish ingredients.
"The last time I enjoyed this in Palermo, Claudio’s cousin Antonio went to the fish market at 5am to get the best ingredients… That’s dedication. Luckily here in Wicklow, my local fishmonger opens at 9am, so I get a lie in, Sicilian style, ie. beyond sunrise." – Cathrine Fulvio
Yield: Serves: 4
- 1 onion, finely chopped
- 1 fennel bulb, chopped
- 2 garlic cloves, chopped
- 1 red chilli, finely sliced
- 150ml/5fl oz white wine
- 400g/14oz tinned tomatoes, chopped
- 600ml/1lbs vegetable stock
- 200g/7oz sea bream, diced
- 300g/11oz monkfish, roughly diced
- 300g/11oz squid, cleaned, fragrant and roughly diced
- 12 prawns, deveined and shelled
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 2 tablespoons chopped flat leaf parsley
- 1 lemon, sliced into wedges, for garnishing
- Thin crostini, to garnish
- Heat olive oil in a large saucepan over a medium heat. Add the onion and sauté for five minutes. Add the fennel, garlic, red chilli and cook for a further five minutes, stirring from time to time.
- Pour in the wine, tomato and vegetable stock and simmer for 25 minutes.
- Add the seabream, monkfish, squid and prawns and simmer for 10 minutes or until just cooked. Check the seasoning, add salt and freshly ground black pepper and a spritz of lemon juice.
- To serve, ladle into warm soup bowls, sprinkle with some chopped parsley, a wedge of lemon and serve immediately with crostini.
Tip: There is nothing I would like to change or even suggest other than perhaps just enjoying it on the balcony of a villa with the sun setting.