2 carrots, peeled and finely diced
1 onion, peeled and finely diced
3 branches thyme, leaves removed
4 garlic cloves, finely chopped
2kg/4lbs 2oz beef/plum tomatoes skinned, seeded and chopped
850ml/1½pt fish stock
salt and freshly ground pepper
6 monkfish steaks on the bone
12 squid rings
12 king prawns
6 small bass or bream fillets
6 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
Cook the carrots, onion, thyme and garlic in some olive oil over a low heat.
Add the tomatoes and the fish stock.
Season with salt, pepper and a little sugar.
Cover the sauce with a cartouche made from baking paper.
Cook slowly for up to 2 hours. (At this stage, the burrida can be stored in the fridge for 48 hours.)
When you want to serve, reheat the sauce adding the fish and cook for about 5-10 minutes until all the fish is cooked.
Mix the softened butter with the garlic and parsley. Slice the baguette at an angle, grill on both sides and then spread on the parsley and garlic butter. Serve with the fish stew.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.