Burrida: A Fish Stew
4 to 5 pounds firm-fleshed assorted thick fish fillets, such as snapper, halibut cod and bluefish3 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
2 flat anchovy fillets, finely chopped
1 8oz bottle clam juice
1 cup water
1/2 tsp pepper
2 Tbsp fresh chopped parsley
1 14 oz can Italian peeled tomatoes, drained and chopped
Cut fish into 2" by 3" pieces and pat dry. In a nonreactive flameproof casserole large enough to hold all ingredients, heat oil over medium heat. Add onion and cook 2-3 minutes, Add carrots, celery and garlic, and cook until onions are just beginning to turn golden brown, 3-4 minutes. Stir in anchovies, clam juice, water and tomatoes. Bring to a boil over high heat, then reduce heat to medium and cook uncovered 10 minutes to combine flavors. Add fish to pan, and cover. Reduce heat to medium-low and simmer 15 minutes, or until fish is just opaque throughout. Season with pepper, remembering anchovies are salty. Sprinkle parsley over top and serve in warmed shallow soup bowls.
From 365 Easy Italian Recipes by Rick Marzullo O'Connell
