Tuscan stew

Name: Tuscan stew
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g cod fillet in pieces; 2 el flour; 4 el olive oil; 3 anchovy fillets (can 46 g), finely chopped; 2 toes garlic finely chopped; 1 tin can tomato paste 70 g; 125 ml White wine; 1 kg Mussels bake 2 kg; 4 romatomatics in very small blocks; 4 el extra virgin olive oil Italian (bottle 500 ml); 3 twigs celery leaves finely chopped

A tasty Italian recipe. The main course contains the following ingredients: fish, cod fillet (in pieces), flour, olive oil, anchovy fillets ((tin can 46 g), chopped), garlic (finely chopped), tomato paste (70 g), white wine, mussels (2 kg) , romatomaten (in very small blocks), extra virgin olive oil (Italian (bottle 500 ml)) and celery (leaves finely chopped).

Ingredients

Directions

Dab the fish dry. Sprinkle with salt and pepper and roll through the flour. Heat the oil in a soup pot and fry the fish for 2 minutes. Remove from the pan and place on a plate. Fry the anchovies and garlic in the same pan for 2 minutes. Add the tomato puree and white wine and bring to the boil while stirring.
Rinse the mussels in plenty of cold water. Remove damaged and open shells. Put the mussels in the soup pan, set the heat high. Cook the mussels with the lid on the pan for 4 minutes. Turn off the heat. Remove the mussels from the pan, remove the closed ones and keep the moisture.
Put the tomatoes in the pan and add the fish. Leave to cook for 5 minutes against the boil. Add the mussels and warm for another 1 min. Sprinkle with extra virgin olive oil and sprinkle with celery. Season to taste with pepper. Serve in deep plates. Delicious with ciabatta (bread).