Italian fish stew Archive

Ingredients

• 2 tbsp olive oil
• ½ carrot, finely chopped
• ½ small onion, finely chopped
• ½ fennel bulb, finely chopped
• 2½ garlic cloves, finely chopped
• ½ tsp dried red chilli flakes
• 1 tsp fennel seeds
• 20g/¾oz dried porcini mushrooms, soaked in warm water for ten minutes
• 1 x 400g/14oz can chopped tomatoes
• 2 litres/3 pints 10fl oz fish stock
• 200g/7oz Roosevelt potatoes, or other small potatoes, peeled and cut into 1.5cm/¾in pieces
• pinch saffron
• salt and freshly ground black pepper
• 250g/9oz clams, cleaned (discard any which do not close when tapped)
• 2 red mullet fillets
• 200g/7oz monkfish fillet, membrane removed, cut into chunks
• 110ml/4fl oz white wine
• 250g/9oz cooked lobster tail and claw meat (optional)
• 2 tbsp finely chopped flatleaf parsley