Name: Cassola (Sardinian Fish Stew)
Yield: Serves 4
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 120 ml/4 fl oz/½ cup extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, finely chopped, plus 1 garlic clove, halved; 30 ml/2 tbsp chopped fresh parsley; 500 g/1¼ lb canned tomatoes, strained; 1 dried red chilli, chopped; 1.5 kg/3 ¼ lb mixed fish, cut into even chunks, and a small whole raw lobster (optional); 4 thick slices coarse, crusty bread; 1 fresh red chilli, whole

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

All over Italy in all the small ports along the long coastline and on the islands, there are many recipes for creating sumptuous fish stews, soups and casseroles. This fish stew is a traditional recipe from the island of Sardinia and, like all the recipes for similar dishes, it relies on a wide selection of different kinds of fish and a few very simple ingredients to turn it into a memorable gastronomic experience. Here, dried and fresh red chilli gives the finished dish plenty of punch.