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Venetian fish stew
Fruit and vegetables
1
celery
stick, roughly chopped
1 small
fennel
bulb, cut into 8 pieces
1
carrot
, peeled and cut into 1cm/½in pieces
1
leek
, roughly chopped
500g/1lb 2oz baby San Marzano or Datterini
tomatoes
, puréed
2
garlic
cloves, 1 finely chopped and 1 halved
2 tbsp roughly chopped fresh flatleaf
parsley
Tins, packets and jars
pinch
dried chilli
flakes or chilli powder
Cooking ingredients
3 tbsp
olive oil
½ tsp crushed
fennel seeds
1
bay leaf
salt and freshly ground
black pepper
Meat, fish and poultry
4 large
prawns
, heads and shells on
250g/9oz palourde
clams
, scrubbed and debearded
250g/9oz
mussels
, scrubbed and debearded
200g/7oz
monkfish
fillet, trimmed
150g/5½oz
red mullet
fillet
200g/7oz
sea bass
or sea bream fillet
Other
100ml/3½fl oz
white wine
1 small
ciabatta
loaf, cut into 2cm/¾in slices and toasted
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