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Special stew in acclaimed Fumo and Cicchetti for two weeks only

Using only the finest, freshest ingredients to create original, exquisite plates of food, it’s no wonder the San Carlo Group’s restaurants are a go-to for classy Italian cuisine. And to celebrate Mother’s Day on Sunday 26 March, and give Mamma an extra-special treat, San Carlo Group’s Chef Consigliere Aldo Zilli has designed a delicious new dish, on menus for two weeks only: the Monkfish and Parma Ham Stew.

A great choice for Mother’s Day celebrations, Aldo’s Monkfish and Parma Ham Stew is a simple yet flavourful combination of classic Mediterranean ingredients, including choice white beans and chunky white fish. Moist and sweet, monkfish is perfectly complimented by the salty sweet taste of Parma ham, and, packed with pulses and served with a green side, it offers a healthy option too.

Aldo’s Monkfish and Parma Ham Stew is available from the acclaimed Fumo and Cicchetti restaurants in Manchester for two weeks from Saturday 25 March, and is £9.95. The award-winning chef and restaurateur took hearty home-cooking as his stimulus for the special, and has shared the recipe so you can give it a go once it’s gone off menu. “I love working in the San Carlo Group kitchens,” he says. “Their passion for ingredients still inspires me.”

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RECIPE: Monkfish and Parma Ham Stew by Aldo Zilli (serves 4)


Drizzle olive oil

50g unsalted butter

2 red onions, peeled and chopped

2 garlic cloves, peeled and chopped

120g Parma ham, cut into strips

400g tin cannellini beans, drained

1 tbsp thyme leaves

1 litre fish or vegetable stock

600g monkfish fillet, trimmed and cut into equal chunks

Sea salt and freshly ground black pepper, to season

Handful flat-leaf parsley, chopped


Heat a large pan over a medium heat and add the olive oil and butter.

When sizzling, add the onions and garlic, and cook until the onions begin to colour.

Add the Parma ham and cook for a couple of minutes, stirring from time to time to make sure it colours evenly.

Add the cannellini beans, thyme and stock, and simmer for 20 minutes.

Add the monkfish and poach gently for 4 minutes. Season with salt and pepper to taste.

To finish, add half the chopped parsley and stir gently.

Share the stew equally between 4 warmed bowls, sprinkle with the remaining parsley, and serve with hunks of crusty bread and seasonal green veg.

Fumo, St Peters Square, 1 St Peter's Square, Manchester M1 5AN

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0161 236 7344

Cicchetti, House of Fraser, King Street West, Manchester

0161 839 2233

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