Ingredients
500g Tomato & Chilli Sugo
500g Tomato & Basil Sugo
480ml Chicken Stock
1/2 tbspn saffron threads
3g fresh oregano finely chopped
150g squid
180g king george whiting
200g blue eyed trevalla
150g salmon
100g sliced fennel
20ml Vino Cotto
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
Toasted Sourdough Croutons
500g sourdough bread
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
500g Tomato & Chilli Sugo
500g Tomato & Basil Sugo
480ml Chicken Stock
1/2 tbspn saffron threads
3g fresh oregano finely chopped
150g squid
180g king george whiting
200g blue eyed trevalla
150g salmon
100g sliced fennel
20ml Vino Cotto
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
Toasted Sourdough Croutons
500g sourdough bread
1 tspn sea salt to season
1 tspn freshly ground black pepper to season
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Place the Sugo, Chicken Stock, saffron and oregano in a large saucepan and bring to a gentle simmer.
2
Clean the squid tubes and tentacles.
3
Place a large fry pan over a medium to high heat and add 1 tablespoon of Extra Virgin Olive Oil. Quickly seal the fish fillets and squid in the pan for 10 to 20 seconds on each side.
4
Remove the fish fillets and squid, place in the pan with the Sugo and gently simmer for 3 to 4 minutes or until just cooked. Add the finely sliced fennel to the pot.
5
Season with Vino Cotto and enrich with a tablespoon of Extra Virgin Olive Oil.
6
Preheat oven to 140C.
7
To make the sour dough croutons, tear half a loaf of sour dough into small 4 centimetre chunks then toss with 2 tablespoons of Extra Virgin Olive Oil and season with a little sea salt and freshly cracked pepper.
8
Toast in the preheated oven for 15 minutes or until dried and just beginning to colour.
1
Place the Sugo, Chicken Stock, saffron and oregano in a large saucepan and bring to a gentle simmer.
2
Clean the squid tubes and tentacles.
3
Place a large fry pan over a medium to high heat and add 1 tablespoon of Extra Virgin Olive Oil. Quickly seal the fish fillets and squid in the pan for 10 to 20 seconds on each side.
4
Remove the fish fillets and squid, place in the pan with the Sugo and gently simmer for 3 to 4 minutes or until just cooked. Add the finely sliced fennel to the pot.
5
Season with Vino Cotto and enrich with a tablespoon of Extra Virgin Olive Oil.
6
Preheat oven to 140C.
7
To make the sour dough croutons, tear half a loaf of sour dough into small 4 centimetre chunks then toss with 2 tablespoons of Extra Virgin Olive Oil and season with a little sea salt and freshly cracked pepper.
8
Toast in the preheated oven for 15 minutes or until dried and just beginning to colour.
