Рецепт A Big Rustic Fish And Panchetta Stew Thickened With Bread
by Global Cookbook

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Ингредиенты

900 gm Mixed seafood: monkfish, mullet, prawns, salmon, clams, mussles, bass, tuna, etc (2lb)
1 lt Fresh fish stock, (1 3/4pt)
170 gm Diced pancetta, (6oz)
300 ml White wine, (1/2pt)
1/2 x Onion
3 x Garlic cloves
150 gm Tinned bollotti beans, (5 1/2oz)
150 gm Tinned black beans, (5 1/2oz)
1 x Carrot
1 x Leek

1 stk celery
8 x New potatoes
1 x Parsnip
1/4 sm Turnip
3 x Tomatoes
4 x Outer green leaves from a savoy cabbage
40 gm Fresh flat parsley, (1 1/2oz)
20 gm Fresh coriander, (3/4oz)
20 gm Fresh chervil, (3/4oz)
2 slc Fresh farmhouse bread or possibly ciabatta Virgin extra virgin olive oil Salt and pepper

Firstly prepare and cut all the fish into pcs while you prepare all the rest of the ingredients.
Then using a sharp knife, dice all the vegetables into a fine dice - apart from the cabbage.
In a warm pan crisp the diced pancetta, then add in the diced vegetables and cook for about one minute without colouring. Add in the fish in the order of that will take the longest to cook, and the beans and the stock. Reduce.
While this is cooking, roughly chop all the herbs and dice the bread into small chunks then the cabbage leaves into strips. Then add in the cabbage and the shellfish at this point because they require very little cooking time. Turn up the heat and cook for a few min before adding the bread and herbs.
Season well with salt and pepper and serve either in one large bowl, or possibly in soup bowls - drizzled with extra virgin olive oil.