- 1 tablespoon olive oil, for shallow-frying
- 2 carrots, finely diced
- 1 onion, finely diced
- 3 sprigs thyme, leaves picked
- 4 garlic cloves, finely chopped
- 2 kg beef tomatoes or 2 kg plum tomatoes, skinned, seeded and chopped
- 850 ml fresh fish stock
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon sugar
- 6 monkfish steaks, on the bone
- 12 squid rings
- 12 raw king prawns
- 6 small bass fillets or 6 small sea bream fillets
- 12 raw mussels
- Heat the olive oil in large heavy-based saucepan or casserole dish.
- Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes.
- Add in the tomatoes and the fish stock.
- Season with salt, freshly ground pepper and a little sugar.
- Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then.
- Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through.
- Serve the Buridda over slices of toasted Garlic Italian bread.