Yield: 8 servings
|1½ kilograms||Mixed fish; (conger eel,|
|\N \N||; monkfish, skate,|
|\N \N||; bream etc)|
|225 grams||Fish livers|
|120 millilitres||Olive oil|
|4 mediums||Onions; sliced|
|3 \N||Cloves garlic; chopped|
|750 grams||Tomatoes; skinned, seeded and|
|\N \N||; roughly chopped|
|450 grams||Potatoes cut into 3/4 inch dice; (no larger)|
|1 \N||Green pepper; seeded and chopped|
|2 tablespoons||Finely chopped fresh parsley|
|\N \N||Salt and pepper|
|175 millilitres||Dry white wine|
|100 grams||Stelline or other tiny pasta shapes|
|2 tablespoons||Fresh mint; chopped|
Cut the fish into chunks about 1½ inches thick. Rinse the fish livers, if using and cut into pieces about 1 inch thick.
In a heavy pan large enough to take all the ingredients except the pasta, drizzle a generous layer of olive oil. Now build up layers of onion, garlic, tomatoes, potatoes and green pepper, tucking in the bay leaves and sprinkling with parsley as you go. Season with salt and pepper and pour over the passata, wine and 300ml water. Drizzle over all except about 2tbsp of the remaining olive oil. Bring up to the boil and simmer for 15 minutes, stirring occasionally.
Now add the fish (but not the livers) pressing it down gently into the stew. Drizzle over the last of the oil. Cover tightly and simmer for 5 minutes. Add the livers, if using, cover again and simmer for about 5 minutes, or so until the fish is cooked.
With a slotted spoon lift out the fish, livers, potatoes and bits of pepper if you can find them. Cover and keep warm for a few minutes.
Strain the sauce into a clean pan, pressing as much as you can through the sieve. Add 300ml water, bring to the boil, then add the pasta. Leave to simmer gently while you and your guests eat the fish and potatoes.
Check after 10 minutes or so, and if the pasta is cooked, draw off the heat. Reheat the soup, stir in the chopped mint and serve.
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