Italian Fish Stew with Pancetta and Garlic
This simple recipe for slow-cooked Italian fish stew with pancetta and garlic is packed with delicious flavours, making it a wonderfully comforting dish that is easy to prepare and will please a crowd.
Introduction
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.
Ingredients
| 4 tbsp | olive oil |
| 100g | smoked pancetta, diced |
| 3 | garlic cloves, crushed |
| 1 tsp | chilli flakes |
| 1 x 400g can | chopped tomatoes |
| 300g | swordfish fillets |
| 200ml | white wine |
| 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 |
Essential kit
You will need: a slow cooker.
Method
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.
