Fish Stew (Ciuppin)
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- 4 Red Gurnard, weighting about 200 g (7 oz) each Red gurnard do not have scales so there is no need of scraping their body with a knife. Just gut the fish and rinse thoroughly under fresh water. Cut off and discard all the fins.
- 60 ml (2 oz) Extra virgin olive oil
- 1 Onion (finely chopped)
- 1 Carrot (finely Chopped)
- 1 Clove of garlic (finely chopped)
- 150 ml (1/4 pint) White wine (about a glass)
- 450 grams (1 lb) Chopped tomatoes (usually 1 can)
- 1.5 litres ( 2 1/2 pints) Very light fish stock (dissolve 1 stock cube in 1.5 litres of hot water)*
- A Hanful of flat leaf parsley (roughly chopped)
- Salt and ground black pepper for seasoning
- Slices of Italian country bread, grilled and brushed with garlic
- Put the olive oil into a large sauté pan casserole and heat the oil over medium heat.
- Add the chopped vegetables (onion, carrot, celery and garlic) into the casserole.
- Stir and sweat them off until the onion become golden in colour.
- Then, add the white wine, stir and let it evaporate (it probably takes a couple of minutes).
- Next, add the chopped tomatoes.
- Stir and cook for 5 minutes.
- Then, add 1.5 litres (6 1/4 cups) of light stock and continue cooking for 15 minutes over low/medium heat.
- Next, season with salt and black pepper and…
- …add the fish into the casserole.
- Simmer for about 15 minutes and avoid stirring because this may break the fish up.
- After 15 minutes, gently remove the fish from the pan using a slotted spoon. Meanwhile keep cooking the rest of the contents in the casserole.
- A bit of surgery here! Remove the main chunks from the fish, put them into a small bowl and set aside.
- All the fish bone and fins go back into the casserole. Simmer for 10 minutes, then…
- …pass all the casserole contents into the food mill (Mouli).
- The food mill should be positioned over a second pan, usually a saucepan, which will collect all the liquid (soup). All the bones and hard bits remanining into the mill have to be discarded.
- Here, we should have a lovely boneless fish soup. Meanwhile you have put the saucepan over a low heat. Check the seasoning and add salt and black pepper according to your taste.
- Add the fish chunks you previously set aside. At this stage, if you want more fish, you can add some prawns or scallops.
- Simmer for 5 minutes.
- Add the parsley (roughly chopped flat leaf parsley).
- Serve it accompanied with slices of grilled country bread.