Liguria Style Fish stew '' Buridda alla ligure''

Liguria

Cooking time: 1 hour Difficulty: Ingredients, amounts for 6 people: squid: 6 oz onion: 1 lb 2 oz olive oil: oregano: pepper: assorted fish for soups (anglerfish, turbot, scorpion fish, red mullets): 3 lbs 6 oz ripe tomatoes: 1 lb 2 oz parsley: salt: prawns: 6 oz cuttlefish: 6 ½ oz dry white wine:

Preparation: Clean all of the fish, wash well and cut the angler into strips. Finely slice the onion, cut the tomatoes into cubes. In a casserole dish (preferably earthenware) pour in the oil, then half the onion and more than half of the tomatoes, distribute the pieces of fish and the shellfish in a way to form a first level, add salt and pepper. Sprinkle with the remaining onion and tomatoes and on top of this place the remaining fish, again adding salt and pepper. Sprinkle the chopped parsley and oregano, pour over the white wine and add a thin layer of oil. Cook on a low heat with the casserole dish covered, without turning the mixture. When the liquid is well reduced it may be served in the same cooking dish accompanied by pieces of toasted bread.