BURIDDA

ITALIAN RECIPE

INGREDIENTS:

300 g (11 oz) Red Gurnard whole fish cleaned

300 g (11 oz) Sea Bream whole fish cleaned

250 g (9 oz) John Dory whole fish cleaned

200 g (7 oz) Monkfish one tail piece cleaned

400 g (12 oz) Huss fillet sliced 2inches

300 g (11 oz) Turbot

400 g (14 oz) Squids , cleaned

12 Langoustines cleaned, separate head and tail then set aside

500 g (1.1 lb) Clams , cleaned

200 g (7 oz) King Scallops

12 Headless Black Tiger Prawns, peeled and devein

80 ml (3 fl oz) Extra virgin olive oil

2 Shallots or 1 onion, finely choped

2 Cloves of garlic, finely chopped

1 Celery stalk , finely chopped

1 Carrot, finely chopped

1 Whole dried chilli , mild

400 g (14 oz) Chopped tomatoes

A handful of flat leaf parsley, finely chopped

200 ml (7 fl oz) A full glass of red wine

2 Fish stock cubes for 2 litres of boiled water (preparation of the light stock)

Salt for seasoning

STEPS:

• Cut the squid body into pieces (3-4 cm wide) and separate the tentacles . Set the squid aside for the initial stage of the fish stew.
• Put the clams into a pan. Close the pan with a lid and let the heat to open them all. Just cook them until they are open.
• Filter the liquid into a small bowl.
• Then, add this liquid to the pan containing the light stock.
• Finally, remove some of the half shells and discard them, leaving the clam content in the other half. Set aside for the later stage of the fish stew.
• Put the mussels into the pan and cook them only until they just open because of the heat and set them aside.
• Put the olive oil into the first soup pan and heat it on medium heat.
• Add the chopped vegetables into the pan.
• Stir and sweat them off until the shallot becomes golden in color.
• Add the squids.
• Stir and then cook for 2 minutes.
• Then, add the red wine and cook for 10 minutes and stir occasionally.
• After 10 minutes, remove the squids from the pan and set aside.
• Add the chopped tomatoes. Stir for 1 minute.
• Put the whole fish one by one
• Add light stock enough to cover ingredients.
• Now, keep cooking on medium heat for 20 minutes.
• After 20 minutes, position the food mill (a.k.a. Mouli) over the second soup pan, which so far has been kept empty.
• Bring the heat to low and add a couple of ladlefuls of the light stock you have set aside to the enhanced fish stock.
• Add the chili and simmer for 10 minutes
• Add the various fish fillets and the squids that is previously set aside and stir

• Add the langoustines heads and tails and simmer for 10 minutes.
• After 10 minutes, add the prawns, king scallops and clams that is previously set aside.
• Continue to simmer for 5 minutes.
• Sprinkle with parsley.

ITALIAN RECIPE

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