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)
Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes, to soften
Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes
Transfer to the slow cooker
Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook for about 1 minute on each side
Add to the contents of the slow cooker
Pour the wine into the hot pan, simmer for a couple of minutes, then add to the slow cooker
Finally, add the squid and season well
Cook for 4 hours on the high setting or 8 hours on low
To finish, mix together the lemon zest and parsley and sprinkle over the stew
Serve in shallow bowls or on deep plates with crusty bread
No extra notes