| 900 gm Mixed seafood: monkfish, mullet, prawns, salmon, clams, mussles, bass, tuna, etc (2lb) | | 1 lt Fresh fish stock, (1 34pt) | | 170 gm Diced pancetta, (6oz) | | 300 ml White wine, (1/2pt) | | 1/2 x Onion | | 3 x Garlic cloves | | 150 gm Tinned bollotti beans, (5 1/2oz) | | 150 gm Tinned black beans, (5 1/2oz) | | 1 x Carrot | | 1 x Leek | | 1 stk celery | | 8 x New potatoes | | 1 x Parsnip | | 1/4 sm Turnip | | 3 x Tomatoes | | 4 x Outer green leaves from a savoy cabbage | | 40 gm Fresh flat parsley, (1 1/2oz) | | 20 gm Fresh coriander, (3/4oz) | | 20 gm Fresh chervil, (3/4oz) | | 2 slc Fresh farmhouse bread or ciabatta | | Virgin olive oil | | Salt and pepper |
| | Firstly prepare and cut all the fish into pieces while you prepare all the rest of the ingredients. | | Then using a sharp knife, dice all the vegetables into a fine dice - apart from the cabbage . | | In a hot pan crisp the diced pancetta , then add the diced vegetables and cook for about one minute without colouring. Add the fish in the order of which will take the longest to cook, and the beans and the stock . Reduce . | | While this is cooking, roughly chop all the herbs and dice the bread into small chunks then the cabbage leaves into strips. Then add the cabbage and the shellfish at this point because they require very little cooking time. Turn up the heat and cook for a few minutes before adding the bread and herbs. | | Season well with salt and pepper and serve either in one large bowl, or in soup bowls - drizzled with olive oil. |
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