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Monkfish, mussel and prawn stew with sourdough (cioppino)
Fruit and vegetables
5
garlic
cloves, roughly chopped
½
onion
, roughly chopped
1 stick
celery
, roughly chopped
1 green
pepper
, deseeded and roughly chopped
½–1 tsp dried red
chilli
flakes
1
garlic
clove, peeled and cut in half
small handful flatleaf
parsley
, roughly chopped
Tins, packets and jars
400g tin
chopped tomatoes
Cooking ingredients
700ml/1¼ pints fish
stock
or salted water
3 tbsp
red wine vinegar
1 tbsp caster
sugar
2 tbsp
olive oil
1 tsp
salt
10 turns
black peppermill
1 tsp dried
oregano
olive oil
Dairy, eggs and chilled
30g/1oz
butter
Meat, fish and poultry
12 large raw
prawns
, heads and shells removed but reserved, tails on
20
mussels
, scrubbed and debearded
250g/9oz
monkfish
, cut into 4cm/1½in pieces
Other
100ml/3½fl oz dry
white wine
6 slices
sourdough bread
Back to recipe
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