Main course
Jars of stew fish with Zucchi 100% Italian extra virgin olive oil
4
people
20 minutes
(cooking time)
40 minutes
(total time)
Difficulty
Easy
Ingredients
small tub gurnard | 2 |
filleted red mullet | 4 |
filleted prawns without the heads | 8 |
clams | 500 g |
large spring onion | 1 |
cherry tomatoes | 150 g |
of wild fennel | 1 bunch |
bay leaves | 4 |
of garlic | 1 clove |
orange | 1 |
of fish or vegetable stock | 500 ml |
sachet of saffron | 1 |
salt | |
pepper |
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.
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.
