Cacciuccio (spicy Italian stew)

This spicy fish stew is made with the fish from the catch of the day, so make the most of those special offers when planning to cook this dish.

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

700g (1lb 9oz) assorted fish fillets such as whiting, hake, red mullet, fresh or defrosted
250g pack cooked seafood cocktail
5 x 15ml spoon (5 tablespoons) olive oil
2 onions, sliced
2 carrots, sliced
2 celery stalks, sliced
handful flat-leaf parsley, chopped
2 cloves garlic, chopped
2 red chillies, finely sliced
2 bay leaves
2 sprigs of fresh thyme
2 average glasses Italian red wine
6 vine tomatoes, peeled, seeded and chopped  
1 ltr (1¾ pints) fish stock  
salt and black pepper
12 slices Italian ciabatta

Method:

Preheat the oven to 200ºC/ 400º F, Gas Mark 6.

Cut all the fish fillets into large chunks and season.

In a large pan, heat 3 x 15ml spoon (3 tablespoons) olive oil and add the onions, carrots, celery, cooking for 2 minutes.  Add the parsley, garlic, chillies, bay leaves and thyme. Cook for 3 - 4 minutes.

Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes. Add the tomatoes fish and stock.

Bring to a simmer and cook for about 15 minutes.before adding the seafood cocktail.

Drizzle the bread with remaining olive oil and bake in the oven for 5 minutes.

Lay the fish in the bottom of 4 bowls and ladle over the fish soup.  Serve with the bread, to soak up all the lovely fish juices.

Serves 4