Somewhere between a soup and a stew, guazzetto is a southern Italian tomato-based sauce almost always cooked with shellfish. Francesco’s recipe makes the most of the intensely sweet flavour of Sicilian red prawns, pairing them with British clams, mussels and perfectly cooked cod. The crispy potatoes on top add plenty of texture, while the tomatoes – some roasted, some raw – lend a bright freshness.
See the full recipe here:
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