Italian Fish Stew

Name: Italian Fish Stew
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 2 kg (4½ lb) firm-fleshed fish, filleted and cut into large pieces (choose from a mixture of eels, monkfish, squid, octopus, scampi tails, red snapper, etc.) – ask your fishmonger to prepare it for you; 1 tablespoon chopped fresh parsley, flat-leaf, if possible; 2–3 cloves of garlic, finely chopped; 1.5 litres (2½ pints) hot water; Chopped fresh basil and parsley, to garnish; 1 tablespoon chopped fresh basil; 2 sticks of celery, finely chopped; 1 kg (2¼ lb) ripe plum tomatoes, skinned, seeded and chopped; 3–4 anchovy fillets, chopped (optional); Salt and Freshly ground black pepper; 90 ml (3 fl oz) olive oil; 1 small carrot, finely diced; 1 small onion, finely chopped

Burrida

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

And while we are on the subject of simple but good things, here’s another – the Italian fish soup called Burrida. Now this is not the meal to cook on a whim one wet Saturday afternoon for that evening’s dinner party. Anyway, in my view it is a lunch dish. No, this should be a soup you feel inspired to make after an exhilarating stroll around a busy fish market on a warm summer’s day. You will need probably one or two kilos of strong-flavoured, firm-fleshed fish like eel, monkfish, oc