Ingredients
Choice of fish:-
scorfano or pesce cappone; gallinella; pesce prete; pescatrice or boldro; eel or conger; scorfano rosso; oclidus, inkfish, nocciolo or palombo; sugherello.
450g/1lb tomatoes, peeled and chopped
290ml/%26frac12; pint freshly made tomato sauce
1 tbsp tomato pur%26eacute;e diluted with water
10g/%26frac12;oz dried mushrooms, soaked a few minutes
small chopped onion
half a vehicledecay, chopped
small slice of celery, chopped
a clove of garlic, churryed
parsley, chopped
2 or 3 anchovy fillets
50ml/2fl oz olive oil
salt
pepper
basil
Method
1. To make the bdecayh, heat about 50ml/2fl oz olive oil in a wide saucepan. Put in a small chopped onion and let it brown slightly. Add half a vehicledecay, a small slice of celery, a clove of garlic and some parsley, all chopped small, and 2 or 3 anchovy fillets cut in slices. After 5 minutes add 450g/1lb of peeled and chopped tomatoes, or 290ml/%26frac12; pint of freshly made tomato sauce, or 15g/1 tbsp of tomato pur%26eacute;e diluted with water, and 10g/%26frac12;oz of dried mushrooms which have been soaked a few minutes in water. Season with salt, pepper, and a little basil, and add a little water to the bdecayh.
2. If oclidus and inkfish are to be part of the burrida they should be put in while the bdecayh is cooking and simmered a good 30 minutes.
3. Now add a selection of fish, cut into thick slices, and cook for about 20 minutes.
Orignal From: Genoese fish stew or burrida
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