Ligurian Buridda (Italian Fish Stew)

• 1 tablespoon olive oil, for shallow-frying
• 2 carrots, finely diced
• 1 onion, finely diced
• 3 sprigs thyme, leaves picked
• 4 garlic cloves, finely chopped
• 2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
• 850 ml fresh fish stock
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon sugar
• 6 monkfish steaks, on the bone
• 12 squid rings
• 12 raw king prawns
• 6 small bass fillets or 6 small sea bream fillets
• 12 raw mussels

1. Heat the olive oil in large heavy-based saucepan or casserole dish.
2. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
3. Add in the tomatoes and the fish stock.
4. Season with salt, freshly ground pepper and a little sugar.
5. Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
6. Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
7. Serve the Buridda over slices of toasted Garlic Italian bread.

olive oil, carrots, onion, thyme, garlic, beef tomatoes, fish stock, salt, fresh ground pepper, sugar, monkfish, rings, king prawns, bass, mussels

Taken from www.food.com/recipe/ligurian-buridda-italian-fish-stew-112418 (may not work)