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    Spelt and seafood stew

    Try this hearty dish straight from the sea!

    Serves 6-8

    • 250g spelt, cooked
    • 200g gurnard fillets
    • ½ kg black mussels
    • ½ kg clams
    • ½ kg cockles or pipis
    • 2 baby squid
    • 1 garlic clove
    • 1 handful of parsley, chopped
    • 1 leek, finely sliced
    • ½ glass dry white wine
    • ½ glass olive oil
    • 100g tinned tomatoes, slightly crushed
    • Salt and pepper

    1. In a pan, sauté the garlic in 3 tablespoons of oil. Add the gurnard and sear before dousing with half of the wine. When the wine has evaporated pour in a ladle of hot water and continue to cook. Season with salt.
    2. Pour the rest of the oil into a large pot. Add the leek and allow to warm through before pouring in the tomatoes. Add the squid and douse with the remaining wine. Stir in the shellfish which has been thoroughly rinsed, a couple of ladles of warm water and the parsley. Cover the pot.
    3. Simmer on low heat until all the shellfish have opened. Add the gurnard and the spelt, and season with pepper. Stir through and serve.