Preparation time: 45 minutes,
Cooking time: 30-35 minutes,
Calories: 278 per portion
12 mussels, cleaned
salt and pepper
1 monkfish, cleaned and filleted
2 squid, cleaned
2 onions, chopped
2 carrots, thinly sliced
6 celery sticks, sliced
2 garlic cloves, crushed
1 x 400 g (14 oz) can tomatoes
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons chopped coriander
150 ml (1/4 pint) dry cider
few drops Tabasco
4 scallops, cleaned and cut in half horizontally
3 small red mullet, cleaned
1. Cook the mussels in boiling salted water about 7 minutes; discard any that do not open. Cut the monkfish into chunks. Cut the squid into slices; leave the tentacles in small pieces.
2. Heat 2 tablespoons oil in a large saucepan, add the onions, carrots, celery and garlic and saute for 4 minutes. Add the remaining ingredients, except the fish, with salt and pepper to taste, and bring to the boil.
3. Add all the fish except the mussels, cover and simmer for 15-20 minutes, until the fish is cooked. Discard the bouquet garni. Stir in the mussels and transfer to a warmed serving dish.
A wonderful casserole to make if you are lucky enough to have an enterprising fishmonger who can supply all the different types of fish and shellfish.
You may have to order the squid in advance
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