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Sicilian Fish Stew With Tomato And Parsley Recipe

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This recipe for Sicilian Fish Stew With Tomato And Parsley, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Holly Genovese
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons olive oil
1+ cup chopped onion
2 (or more,) large garlic cloves, chopped
2/3 cup chopped fresh parsley
1tbs fresh thyme
1+ cup chopped tomato ( about 1 medium)
1 1/3 cups cold water
2/3 cup good dry white wine (can use slightly more wine and 1/3 cup less water, if you like),
2 pounds mixed fish fillets, cut into 2-inch pieces, (sea bass, shark, orange roughy,
cod, snapper, Hake, add whatever you like to it, add shallots, shellfish , especially mussels in the last minute or two),

Directions:
Directions:
Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve with this with garlic bread.

Number Of Servings:
Number Of Servings:
Serves 4.
Personal Notes:
Personal Notes:
This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.

 

 

 

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