From The Source - Italy by Lonely Planet

Author:Lonely Planet
Language: eng
Format: epub
ISBN: 9781743609545
Publisher: Lonely Planet
Published: 2015-07-16T04:00:00+00:00

1 For the stock, place one roughly chopped onion in a saucepan with a tight-fitting lid, along with the sliced carrot and celery. Add all the stock’s fish and bones, the bay leaf, parsley stalks and peppercorns. Cover with cold water and wine (ratio of two-thirds to one-third water to wine). Bring to the boil then immediately turn down to a bare simmer, cover and cook for 20 minutes.

2 In a separate pan gently sweat the second onion in extra virgin olive oil with chilli flakes to taste. Add the octopus pieces and then the cuttlefish/squid pieces. Add the sage leaves. Stir very gently, put the lid on the pan and switch off.

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