Caicucco: livornese fish stew with garlic and salsa verde

Serves 4 people

This is a great way to use ocean trout, fresh herbs and fennel give it extra depth.

  • 1 brown onion, sliced
  • 1 head baby fennel, sliced
  • 4 garlic cloves, sliced
  • 2 bay leaves
  • ½ cup extra virgin olive oil
  • ½ cup red wine
  • 500ml chicken stock
  • 1 x 400g can diced tomatoes
  • 12 mussels
  • 12 prawns, peeled
  • 400g ocean trout fillet, diced
  • salt and pepper
  • 1 bunch parsley
  • ½ bunch mint
  • 2 tsp capers
  • 6 anchovies
  • 4 thick slices bread

1 Set a large heavy saucepan over a high heat and sauté the onion, fennel, garlic and bay leaves in a little olive oil for 4 minutes, until tender.

2 Add the red wine, stock and tomatoes, and bring to a high simmer.

3 Mix in the seafood and cook until the mussels have opened. Season with salt and pepper.

4 Puree the parsley, mint, capers, anchovies and remaining olive oil, and season lightly. Serve the stew in bowls over a slice of bread and garnish with salsa verde.