A tra­di­tional taste of coastal Italy from Gino D’acampo’s lat­est trav­els

BBC Good Food - - Update -

Prawn & monk­fish brodetto

Once con­sid­ered a poor man’s food, Ital­ian fish soup can now be found in the best restau­rants along the Adri­atic coast. You’ll find tra­di­tional brodetti (broths) ev­ery­where from Tri­este to Puglia, al­though the recipe varies be­tween re­gions. I’ve used prawns and monk­fish here, but any white fish would work just as well. Serve with fresh, crusty bread for dunk­ing.

SERVES 4 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil

1 onion, finely chopped

75g diced smoked pancetta

1 cel­ery stick, finely chopped

1 fen­nel bulb, cored and finely chopped 1 car­rot, peeled and finely chopped 400g can chopped toma­toes 100ml dry white wine

400ml hot fish stock

5 fresh basil leaves, shred­ded, plus whole leaves to gar­nish

1 tbsp chopped fresh flat-leaf pars­ley, plus ex­tra for gar­nish

500g skin­less monk­fish fil­lets, roughly chopped into bite-sized pieces 100g large peeled prawns, raw and de-veined

1 Heat the oil in a medium pan over a medium heat. Add the onion and fry for 5 mins, stir­ring oc­ca­sion­ally. Add the pancetta, cel­ery, fen­nel and car­rot and cook for 2 mins, stir­ring con­tin­u­ously.

2 In­crease the heat to high. Add the toma­toes, wine, stock, basil and pars­ley and bring to the boil. Re­duce heat to medium. Sim­mer for 10 mins, stir­ring oc­ca­sion­ally, then sea­son with salt and pep­per. 3 Re­duce the heat and add the monk­fish. Sim­mer gently for 5 mins, stir­ring oc­ca­sion­ally, then add the prawns and cook for 5 mins. La­dle the soup into bowls and gar­nish with pars­ley.

GOOD TO KNOW low cal • 2 of 5-a-day

PER SERV­ING 325 kcals • fat 15g • sat­u­rates 4g • carbs 10g • sug­ars 9g • fi­bre 5g • protein 30g • salt 1.1g

Recipe adapted from Gino’s Ital­ian Adri­atic Es­cape (£20, Hod­der & Stoughton). Gino D’acampo ex­plores Italy’s east coast in New Gino’s Ital­ian Coastal Es­cape, on ITV this au­tumn. Pho­to­graphs © Dan Jones.

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