Burrida

A slow-cooked Italian-style seafood stew featuring monkfish, squid, prawns, and mussels served with garlic-parsley toasted baguette.

Healthy Fish Seafood Main Course Stew

Estimated Nutrition

Calories

805.2

kcal / serving

4831.2 kcal total

Carbs

63.6g

per serving

381.6 g total

Fat

27.4g

per serving

164.4 g total

Protein

73.7g

per serving

442.2 g total

Cook Time

125

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

a little for seasoning

Dairy

125

Butter

softened

GrainsCereals

piece

Baguette

Liquids

850

Fish Stock

NutsSeeds

branches

Thyme

leaves removed

cloves

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

cloves

Garlic

finely chopped, for the baguette

tbsp

Parsley

finely chopped

OilsFats

tbsp

Olive Oil

for sautéing

Seafood

piece

Monkfish Steaks

on the bone

piece

Squid

rings

piece

King Prawns

piece

Sea Bass

fillets

piece

Mussels

Vegetables

piece

Carrot

peeled and finely diced

piece

Onion

peeled and finely diced

Tomatoes

plum or beef varieties, skinned, seeded and chopped

Method

Sauté the carrots, onion, thyme, and garlic in olive oil over low heat.

Add the tomatoes and 850ml of fish stock to the pan.

Season the mixture with salt, pepper, and a small amount of sugar.

Cover the sauce with a baking paper cartouche and simmer for up to 2 hours.

Reheat the sauce and add the fish, squid, prawns, and mussels.

Simmer the seafood in the sauce for 5 to 10 minutes until cooked through.

Combine 125g of softened butter with garlic and parsley.

Grill sliced baguette on both sides and spread with the herb butter.

Serve the fish stew immediately with the toasted garlic bread.