Garum fish stew

SERVES 6 // PREP TIME 20 MINS (PLUS PREPARING CRAB) // COOK 1 HR 5 MINS “This dish is also fantastic with soft polenta,” says Zoccali.

2 live mud crabs (700gm900gm each) or large blue swimmer crabs

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 large onion or leek, finely chopped

1 carrot, finely chopped

1 large celery stalk, finely chopped 5 garlic cloves, finely chopped

2 bay leaves

300 gm Southern calamari,

cleaned (skin on)

50 ml Vecchia Romagna

brandy, Cognac or brandy 125 ml dry white wine 800 gm canned chopped tomatoes, preferably Mutti 100 ml fish sauce (garum)

½ cup basil, coarsely chopped 400 gm black mussels, beards removed 400 gm clams, purged in water to remove sand Finely chopped flat-leaf parsley, to serve 6 slices thick toasted sourdough bread, rubbed with garlic, to serve 1 Kill crabs humanely (see cook’s notes p152). To clean, lift the abdominal flap on the underside and pull off the top shell. Remove and discard the finger-like gills. Rinse crabs quickly under cold water, cut into quarters and crack the claws.

2 Heat oil in a large casserole or saucepan over medium heat. Add onion, carrot, celery, garlic and bay leaves, and stir until onion is translucent (15-20 minutes). Add calamari, increase heat to high and cook, turning occasionally, until golden (5 minutes). Add brandy, simmer until evaporated (1 minute), then add wine and simmer until almost fully evaporated. Add tomato,

75ml garum and 250ml water, reduce heat to low, cover with a lid, and simmer, stirring occasionally to prevent sauce sticking, until calamari is tender (30 minutes).

3 Add basil and crab, making sure crab is submerged (add more water to cover if needed), cook for 5 minutes, then add mussels and clams, and cook until they open (3-4 minutes). Check seasoning, adding remaining garum if needed, to taste. Drizzle with extra-virgin olive oil, scatter with parsley and serve with toasted sourdough.