Italian Fish Stew with Pancetta and Garlic
This is a really delicious way to eat squid, that economical and often overlooked seafood. If you are lucky enough to have a fish shop near you, buy a fresh large squid and ask the fishmonger to clean it for you. Don’t skimp on the crusty bread to mop up the delicious juices.
|4 tbsp||olive oil|
|100g||smoked pancetta, diced|
|3||garlic cloves, crushed|
|1 tsp||chilli flakes|
|1 x 400g can||chopped tomatoes|
|450g||squid tubes, cut into rings|
|Grated zest of 1 lemon|
|2 tbsp||finely chopped flat leafed parsley|
|Salt and freshly ground black pepper|
|Crusty bread, to serve|
You will need: a slow cooker.
1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes, to soften. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes. Transfer to the slow cooker.
2. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook for about 1 minute on each side. Add to the contents of the slow cooker.
3. Pour the wine into the hot pan, simmer for a couple of minutes, then add to the slow cooker. Finally, add the squid and season well. Cook for 4 hours on the high setting or 8 hours on low.
4. To finish, mix together the lemon zest and parsley and sprinkle over the stew. Serve in shallow bowls or on deep plates with crusty bread.