All the flavour of the sea in a stew that will make you feel summer is here at the first mouthful.
4
20 minutes
40 minutes
Easy

Ingredients

  • 2 /

    small tub gurnard

  • 4 /

    filleted red mullet

  • 8 /

    filleted prawns without the heads

  • 500 g /

    clams

  • 1 /

    large spring onion

  • 150 g /

    cherry tomatoes

  • 1 bunch /

    of wild fennel

  • 4 /

    bay leaves

  • 1 clove /

    of garlic

  • 1 /

    orange

  • 500 ml /

    of fish or vegetable stock

  • 1 /

    sachet of saffron

  • 100% ITALIAN EXTRA VIRGIN OLIVE OIL 1l

    olive-100-ita_kraken Find out more
  • salt

  • pepper

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Instructions

Purge the clams in cold salted water for at least an hour. In meantime, clean the fish, check that there are no bones left and cut the tub gurnard into chunks. Heat the stock. When it comes to the boil, dissolve the saffron in it and turn off the heat. If you wish, you can make the stock with the fish trimmings: coarsely chop onion, carrot and celery and place in a pan with the heads and bones of the filleted fish and prawns, a few sprigs of parsley, coarse salt and peppercorns; cover with water and simmer for about 30 minutes.

Slice the spring onion and finely chop the garlic. Wash the orange thoroughly and cut off 4 pieces of rind with a potato-peeler. Arrange the fish in 4 thoroughly washed 250 ml jars. Put the tub gurnard and red mullet at the bottom. Season with garlic, spring onion and salt. Arrange the halved cherry tomatoes, prawns and clams on the top. Add the coarsely chopped fennel, a piece of orange rind and a bay leaf. Add extra virgin olive oil and cover with the saffron fish stock.

Seal the jars and place in a saucepan just large enough to take them. Pour hot water into the pan until it is about halfway up the jars and bring to the boil. Turn down the heat and cook for about 15 minutes. Check the cooking progress through the glass.

Remove the jars from the water wearing an oven glove, and leave them to stand upside down for a couple of minutes to distribute the liquid which has gathered on the bottom and spread the flavour to the ingredients at the top. Dry the jars thoroughly, place on napkins on individual plates and serve.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.