Bagnun alla Genovese

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, haddock, or sea bass), cut into chunks
• 300g (10.5 oz) mixed shellfish (such as mussels, clams, and shrimp) 300g (10.5 oz) mixed shellfish (such as mussels, clams, and shrimp)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 400g (14 oz) canned chopped tomatoes 400g (14 oz) canned chopped tomatoes
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried basil 1 teaspoon dried basil
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
2. 2.
   Add the anchovy fillets to the pot and cook for a minute until they melt into the mixture.
3. 3.
   Stir in the canned chopped tomatoes, chili flakes, dried thyme, and dried basil. Cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the fish fillets and shellfish to the pot, ensuring they are submerged in the broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 10-15 minutes, or until the fish is cooked through and the shellfish have opened.
7. 7.
   Remove from heat and garnish with fresh basil leaves.
8. 8.
   Serve the Bagnun alla Genovese hot with crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.
• Shellfish — Scrub the shellfish thoroughly and discard any that do not close when tapped. Remove the beards from mussels and debeard the clams if necessary.
• Anchovy fillets — Rinse the anchovy fillets under cold water to remove excess saltiness before chopping them.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the stew before adding the broth.
• Serve the Bagnun alla Genovese with a drizzle of extra virgin olive oil for an extra touch of Mediterranean goodness.
• Customize the seafood selection based on your preferences and availability. Experiment with different types of fish and shellfish to create your own variation of this classic dish.
• If you prefer a spicier stew, increase the amount of chili flakes according to your taste.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bagnun alla Genovese in individual bowls, ensuring each serving has a generous amount of fish and shellfish. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

Garnish each bowl of Bagnun alla Genovese with a sprig of fresh basil and a drizzle of extra virgin olive oil. The vibrant colors of the seafood and the aromatic herbs will make the dish visually appealing.