Ingredients
- ½ large onion, chopped
- 1 clove of garlic, crushed
- 40 ml extra virgin olive oil
- chili flakes, to taste
- 1 tbsp chopped parsley
- 250g squid, cleaned and cut into rings
- 200 ml white wine
- 400g canned cherry tomatoes, including their juices
- 100 ml stock (vegetable or fish)
- 20 shrimp/prawns, cleaned/deveined/shelled, but left whole
- 6 red mullet fillets
- 1 white celery stalk, chopped
- 1 courgette, diced
- 1 yellow pepper, diced
- salt
- toasted rustic bread: thick slices, one per person
Directions
Step 1
Sweat/lightly sauté the onion and garlic in a little bit of the olive oil in a flameproof casserole dish. Add a few chili flakes, chopped parsley and the squid. Brown gently, then add the white wine and cook over high heat for a few minutes to evaporate the wine a bit.
Step 2
Add the cherry tomatoes and stock. Cover and cook for 10 minutes.
Step 3
Add the shrimp and red mullet, and cook for another 5 minutes.
Step 4
In the meantime, boil the celery, courgette, and yellow pepper in salted water for 3-4 minutes.
Step 5
Drain and add the vegetables to the fish stew; cook together for another few minutes.
Step 6
Sprinkle with fresh parsley to taste, drizzle with extra virgin olive oil and serve in bowls with slice of toasted bread dipped half in the soup, half out.
