"A classy and very tasty dish to
enjoy with some crusty bread
and a glass of dry white wine."

Serves four people

400g mussels
250g calamari
700g of 3 types of fish such as swordfish, sea bass, monk fish, tuna or halibut
40g flour
8 whole langoustines
4 tbsps extra virgin olive oil*
1 clove of garlic, finely chopped
1/2 tsp chilli flakes
1 tbsp white wine vinegar
10g flat leaf parsley, finely chopped
150ml dry white wine*
280g Sugo al baccala*
salt and freshly ground black pepper

The products marked with * are available from our online deli. Just click on the link for more details.


1) Preheat the oven to 200°C.

2) Cut the mixed fish into large chunks and lightly flour.

3) Heat the oil in a large cast iron pan or paella dish and add the chopped garlic, olive oil and chilli powder. Fry over a high heat for one minute, then remove from the heat. Add the vinegar and parsley.

4) Add the chunks of fish and return the pan to a moderate heat for about 7 minutes. Then add the langoustines and calamari and pour over the white wine. Bring to the boil and cook for 5 minutes.

5) Add the Sugo al Baccala, along with the mussels. Cover the pan with a large lid and cook for 2 minutes. Transfer the pan to the oven at 180°C for 5 minutes.

6) Serve immediately with some warm crusty bread.