Monkfish mussel and prawn stew with sourdough cioppino

Ingredients

• 700ml/1¼ pints fish stock or salted water
• 12 large raw prawns, heads and shells removed but reserved, tails on
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 2 tbsp olive oil
• 30g/1oz butter
• 5 garlic cloves, roughly chopped
• ½ onion, roughly chopped
• 1 stick celery, roughly chopped
• 1 green pepper, deseeded and roughly chopped
• 100ml/3½fl oz dry white wine
• 1 tsp salt
• 10 turns black peppermill
• ½–1 tsp dried red chilli flakes
• 400g tin chopped tomatoes
• 20 mussels, scrubbed and debearded
• 250g/9oz monkfish, cut into 4cm/1½in pieces
• 1 tsp dried oregano
• 6 slices sourdough bread
• 1 garlic clove, peeled and cut in half
• olive oil
• small handful flatleaf parsley, roughly chopped

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag