1. Heat the olive oil in large heavy-based saucepan or casserole dish. 2. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes. 3. Add in the tomatoes and the fish stock. 4. Season with salt, freshly ground pepper and a little sugar. 5. Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then. 6. Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through. 7. Serve the Buridda over slices of toasted Garlic Italian bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
