A Big Rustic Fish And Panchetta Stew Thickened With Bread Recipe

900 g Mixed seafood: monkfish;
-mullet, prawns,
; salmon, clams,
; mussles, bass,
; tuna, etc (2lb)
1 l Fresh fish stock; (1 3/4pt)
170 g Diced pancetta; (6oz)
300 ml White wine; (1/2pt)
1/2 Onion
3 Garlic cloves
150 g Tinned bollotti beans; (5
-1/2oz)
150 g Tinned black beans; (5
-1/2oz)
1 Carrot
1 Leek
1 Stick celery
8 New potatoes
1 Parsnip
1/4 sm Turnip
3 Tomatoes
4 Outer green leaves from a
-savoy cabbage
40 g Fresh flat parsley; (1
-1/2oz)
20 g Fresh coriander; (3/4oz)
20 g Fresh chervil; (3/4oz)
2 sl Fresh farmhouse bread or
-ciabatta
Virgin olive oil
Salt and pepper

Firstly prepare and cut all the fish into pieces while you prepare
all the rest of the ingredients.

Then using a sharp knife, dice all the vegetables into a fine dice –
apart from the cabbage.

In a hot pan crisp the diced pancetta, then add the diced vegetables
and cook for about one minute without colouring. Add the fish in the
order of which will take the longest to cook, and the beans and the
stock. Reduce.

While this is cooking, roughly chop all the herbs and dice the bread
into small chunks then the cabbage leaves into strips. Then add the
cabbage and the shellfish at this point because they require very
little cooking time. Turn up the heat and cook for a few minutes
before adding the bread and herbs.

Season well with salt and pepper and serve either in one large bowl,
or in soup bowls – drizzled with olive oil.

Yields
1 servings