Marche-style fish brodetto with toast

Ingredients

For 1 serving

• Turbot100 g
• Cuttlefish100 g
• Mussels600 g
• Langoustines80 g
• Canned peeled tomatoes150 g
• Onion50 g
• White wine vinegar1 tablespoon
• Bread40 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, fish, sulphites,

Method

1. Prepare the seafood: scrub the mussels under cold water, pull off the beards and discard any broken ones; clean the cuttlefish and cut into roughly 3 cm pieces; rinse the langoustines; cut the turbot into steaks.
2. Peel and finely chop the onion. In a wide saucepan heat the oil over medium heat and soften the onion for 4–5 minutes, until translucent.
3. Add the cuttlefish and cook for 5 minutes, until white; pour in the vinegar and let it evaporate for 1 minute.
4. Add the crushed peeled tomatoes, a glass of water and a pinch of salt and cook over medium-low heat for 15 minutes, until the sauce is thick and the cuttlefish begins to soften.
5. Lay the turbot, langoustines and mussels in the sauce, add pepper, cover and cook over medium heat for 8 minutes without stirring, just shaking the pan, until the mussels open and the turbot is opaque; discard any mussels that stay closed.
6. Meanwhile toast the sliced bread for 2 minutes per side, until crisp. Serve the stew in a deep plate with chopped parsley and the toasts.