Italian Fish Stew with Pancetta and Garlic

Summary Not available

  • 4 tbsp olive oil
  • 100 g smoked pancetta (diced)
  • 3 garlic cloves (crushed)
  • 1 tsp chilli flakes
  • 1 chopped tomatoes
  • 300 g swordfish fillets
  • 200 ml white wine
  • 450 g squid tubes (cut into rings)
  • 1 lemon
  • 2 tbsp parsley (leafed)
  • 1 tsp black pepper
  • 4 Crusty bread (to serve)
  1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes, to soften

  2. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes

  3. Transfer to the slow cooker

  4. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook for about 1 minute on each side

  5. Add to the contents of the slow cooker

  6. Pour the wine into the hot pan, simmer for a couple of minutes, then add to the slow cooker

  7. Finally, add the squid and season well

  8. Cook for 4 hours on the high setting or 8 hours on low

  9. To finish, mix together the lemon zest and parsley and sprinkle over the stew

  10. Serve in shallow bowls or on deep plates with crusty bread

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