Sicilian Fisherman’s Stew
Note: There are hundreds of fish stews from place to place around the Mediterranean. The sea has provided food and inspiration to mariners and cooks forever. You can use frozen fish fillets here if you like, but the flavor of fresh fish, regardless of whether you’re in the Mediterranean or elsewhere is unsurpassed.
Ingredients
- 2 Tbsp extra virgin Greek olive oil (evoo)
- 1 cup chopped red onion
- 2 garlic cloves (chopped)
- 1 cup finely chopped flat leaf parsley
- 2 medium ripe tomatoes (peeled, seeded, and finely chopped, with their juices)
- 1/2 cup dry white wine
- 2 pounds mixed fresh fish fillets such as snapper (cod, sea bass, swordfish, tile fish, and halibut, cut into large pieces)
- Greek sea salt and freshly ground pepper
Instructions
- 1
Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.
- 2
Cook , partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.
Cook it from the original
This recipe comes from dianekochilas.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dianekochilas.com