Angela's Italian Recipe for Seafood Stew with Lentils

Seafood Stew with Lentils
(Zuppetta di Mare Con Lenticchie)


Ingredients:

For the Fish Stock:
1 fresh flat-leaf parsley sprig
1 fresh thyme sprig
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 tablespoon black peppercorns, lightly crushed
2 and 1/4 lbs (1 kg) white fish or white fish bones and heads, gills removed
Salt

For the Stew:
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
3 and 1/2 oz (100 grams) cooked lentils
9 oz (250 grams) fish and seafood, such as sea bass fillets, prepared squid, peeled prawns, peeled langoustines and scrubbed clams
1 tomato, chopped
1 fresh flat-leaf parsley sprig, chopped
1 fresh basil sprig, chopped
Salt and pepper

Directions:

Prepare the Fish Stock:
Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.

Gradually bring to the boil, then lower the heat and simmer for 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover).

Return to the heat, bring just to the boil, then lower the heat and simmer for 20 minutes.

Remove from the heat and leave the fish to cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Stew:
Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.

Stir in the lentils and cook for a few minutes more.

Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.

Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.

Pour in the fish stock, season with salt and pepper and cook until the fish is tender.

Just before removing the pan from the heat, add the tomato, parsley and basil.

Serve with a drizzle of olive oil. Serves 4.