Tuscan tomato and fish stew with bruschetta

tuscan fish stew

Olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
2 stalks celery, chopped
¼ cup freshly chopped sage
¼ cup freshly chopped coriander
salt and freshly ground black pepper
4 tablespoons tomato paste
250 ml Marlborough Sauvignon Blanc
1.5 litres of good strong fish stock
500 g fresh snapper or try toothfish
12 mussels, de-bearded and scrubbed clean
12 cockles, soaked in clean seawater overnight
1 calamari tube cut in half length ways and sliced across
1 small crayfish with tail cut into cutlets
½ cup chopped parsley
6 slices of stale ciabatta or sourdough
1 clove of garlic, peeled
extra-virgin olive oil

   1. Heat oil in pan and sauté vegetables until golden, season with salt and pepper. Add the tomato paste and cook until the paste has darkened a little. Add white wine and herbs reduce by half, then add seafood stock and simmer for 30 minutes.
   2. Put a little more olive oil in a pan and sauté seafood in the order they take to cook, add the broth and stir gently, season with salt and pepper and simmer for ten minutes.
   3. Meanwhile, make the bruschetta by grilling on both sides over an open flame, rub with garlic and a drizzle of extra-virgin olive oil
   4. Ladle stew into large bowls, scatter with parsley and serve with a slice of bruschetta.

Serves 6
By Adrian Hill, Photography by Glenn Bisdee

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