Ligurian fish stew

In the River Cafe we serve this soup as a main course. You may vary the recipe according
to the fish you can find, but always include a red fish sucH as muuet, a dense white fish
such as turbot or monkfish (keep the bones for stock), and shellfish such as scallops,
mussels or vongole.

3 × 175 to 225 g (6 to 8 oz) red mullet, scaled and cleaned

5oog (18 oz) monkfish or turbot fillets, boned weight (ask for the bones for stock)

1. 5 kg (3. ¼ lb) mussels

12 langoustines (optional)

6 scallops, removed from their shells

175 ml (6 fl oz) olive oil

15o ml (5 n oz) dry white wine

2 fresh red chillies, seeded and chopped

1. 2 litres (2 pints) Fish Stock (see page 55)

12 small new potatoes, preferably Roseval, peeled

sea salt and freshly ground black pepper

5 garlic cloves, peeled and cut into slivers

4 fennel bulbs, sliced (keep the green leaves and stalks for stock)

25 g (1 oz) fennel seeds

1× 8oo g (1. ¾ lb) tin peeled plum tomatoes, drained of most of their juices, sieved

crostini

6 slices ciabatta bread, cut at an angle

1 garlic clove, peeled and halved

1 bunch flat-leaf parsley (keep stalks for stock), chopped

Fillet the red mullet, and cut each fillet into four. Cut the monkfish or turbot into

similar sized pieces.

Clean the mussels as described in the recipe on page 15, and put into a large

saucepan with a tight-fitting lid, along with 120 ml (4 fl oz) of the ouve oil, the white

wine and half the chilli. Cover and steam over a high heat, shaking, until all the

shells open, about 3 to 5 minutes. Discard any that remain closed. When cool, remove

haw the mussels from their shells, and strain the juices into the fish stock.

Bring the fish stock to the boil, and add the langoustines if using. Poach for 2

minutes, then remove and cool.

Boil the potatoes in salted water until nearly done. Drain and cool.

To make the tomato soup base, heat the remaining ouve oil in a large, heavy-

bottomed saucepan and fry the garlic, the remaining chilli, fennel and fennel seeds

for a few minutes, then add the tomatoes, and cook over a gentle heat for about 45

minutes until thick and smooth. Be careful not to let it stick. Season to taste with salt

and pepper, and add more chilli if you like.

Add half the fish stock to this sauce and bring to the boil. Now add the mulluet,

monkfish or turbot and scallops to the soup and bring back to the boil. Remove from

the heat and add the cooked potatoes, mussels (shelled and unshelled), and

langoustines. Divide between the bowls, making sure each person has some of each

variety of fish.

To make the crostini, toast the bread on both sides and rub with the garlic. Put one

crostini on top of each serving of soup, sprinkle with the chopped parsley and

dribble extra virgin ouve oil on top.

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