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Ligurian Fish Stew ( Zuppa Di Pesce Alla Ligure) - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown

3 x 175-225 g red mullet scaled and cleaned

12 x langoustines (optional)

2 x fresh red chillies seeded and minced

12 sm new potatoes preferably Roseval peeled sea salt and freshly grnd black pepper

1 x 800g tin peeled plum tomatoes liquid removed of most of their juices sieved

6 slc ciabatta bread cut at an angle

Ingredients	Per Serving Qty	Common Price	Price per Serving
500 gm monkfish or possibly turbot fillets boned weight (ask for the bones for stock)	83 1/3 g	$15.00 per pound	$2.76
1 1/2 kg mussels	8 5/6 oz	$4.67 per pound	$2.57
6 x scallops removed from their shells	1 scallops	$9.99 per pound	$0.66
175 ml extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.37
150 ml dry white wine	1 tablespoon	$0.35 per fluid ounce	$0.30
1 1/5 lt fish stock (qv)	0.2 l	$2.99 per 15 ounces	$1.45
5 clv garlic peeled and cut into slivers	5/6 garlic garlic	$4.00 per pound	$0.02
4 x fennel bulbs sliced (keep the green leaves and stalks for stock)	2/3 fennel bulbs	$2.10 per pound	$0.72
25 gm fennel seeds	4 1/6 g	$2.10 per 1 1/4 ounces	$0.25
1 clv garlic peeled and halved	1/6 garlic garlic	$4.00 per pound	$0.00
1 bn flat leaf parsley (keep stalks for stock) minced	1/6 bunch	$1.09 per cup	$0.18
Total per Serving			$9.28
Total Recipe			$55.70