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PISAN FISH STEW

Ingredients: 500 gr. mixed fresh fish, well washed, cleaned and chopped (anchovies, sea bass, etc.)

200 gr. freshwater fish (eels, etc.)

1 celery stalk, minced

4 garlic cloves, crushed

parsley, shredded

1 onion, minced

1 carrot, minced

2 tomatoes, cubed

1 lemon

1 crust of Parmesan

6 tablespoon extra-virgin olive oil

salt and freshly ground white pepper

 

In a heavy soup kettle combine the onion, tomatoes, carrots, lemon and the crust, fully covered with water. Boil for 20 minutes. SautÈ in a large pan the garlic and the parsley in olive oil; add the fish and stir until it turns slightly brown: now blend it with the broth. Gently simmer for 20 minutes. Add seasoning as required. Remove the fish, bone it and coarsely chop it: some pieces should remain floating in the broth. Pour in a soup bowl and prepare fried slices of bread (or toasted if you prefer) to lie in every dish. If you are not scared by the garlic, use it to season the bread!