Antonio Carluccio: Fish stew 
Ancona style | The Times Magazine | Le Marche and Food |

A passionate partisan for his country’s cuisine, the chef selects fourteen favourite recipes from his latest cookbook
Fish stew 
Ancona style
Serves 4-6

  • 1.2kg mixed fresh fish, cleaned
  • 500g mixed fresh shellfish (clams, mussels, 
opened scallops, prawns)
  • 5 tbsp olive oil
  • 1 large onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 tbsp concentrated tomato paste, or 4-5 fresh tomatoes, chopped
  • A pinch of dried chilli
  • 3 tbsp coarsely chopped parsley
  • 2 tbsp white wine vinegar
  • Extra virgin olive oil, 
for drizzling

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