(Traditional Tuscan Fisherman’s Stew)
Servings: 6 🍽️
Prep Time: 20 minutes ⏱️
Cook Time: 1 hour 🔥
Total Time: 1 hour 20 minutes ⏲️
📝 Ingredients:
-
800 g (1.75 lb) assorted soup fish (scorpionfish, gurnard, weever) 🐟
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500 g (1.1 lb) cleaned squid or cuttlefish, chopped 🦑
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500 g (1.1 lb) cleaned mussels and clams 🦪
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300 g (10 oz) octopus, chopped 🐙
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400 g (14 oz) canned peeled tomatoes 🍅
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4 slices of stale Tuscan bread 🍞
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4 garlic cloves 🧄
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1 red chili pepper (optional) 🌶️
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1 glass of red wine 🍷
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Extra virgin olive oil, as needed 🫒
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Fresh parsley, finely chopped 🌿
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Salt and black pepper to taste 🧂
👩🍳 Instructions:
1. Prepare the base
In a large pot, heat olive oil and sauté 2 crushed garlic cloves with chili pepper. Add the octopus and cook for a few minutes. Deglaze with red wine and let the alcohol evaporate. 🍷🔥
2. Add tomatoes
Stir in the peeled tomatoes, crushing them with a fork. Season with salt and pepper. Cover and simmer gently for 20 minutes. 🍅⏳
3. Cook the seafood and fish
Continued on the next page 👇
