Sicilian Fish Stew Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: STEW
2 T. olive oil
2 medium onions, chopped coarse
3 garlic cloves, minced
1/2 cup dry white wine
2 14 1/2-oz. cans diced tomatoes
2 bay leaves
Salt
Pepper
2 cups Cheater's Fish Stock
3 lb. swordfish, trimmed of skin and cut into 1 1/2-inch cubes
2 T. capers
18 medium green olives, pitted and quartered
1/4 cup pine nuts, toasted in a dry skillet until fragrant
1/4 cup mint leaves, coarsely chopped
CHEATER'S FISH STOCK
1/2 small onion, chopped coarse
1 small carrot, chopped coarse
1 celery stalk, chopped coarse
4 springs parsley
1/4 cup dry white wine
3 8-oz. bottles clam juice (Doxsee is the best)
1 bay leaf
4 whole black peppercorns
1/4 teaspoon dried thyme
|
|
Directions: |
Directions:CHEATER'S FISH STOCK
Bring all ingredients to a boil in a saucepan. Simmer for 20
minutes.
Strain into the stew, pressing on the solids with the back of a
spoon.
STEW
Heat oil in a large stockpot
Add the onions and cook over medium heat until softened,
about 5 minutes.
Stir in the garlic and cook 30 seconds.
Add the wine and simmer until reduced by half, 2 to 3 minutes.
Add the tomatoes, bay leaves, 1/2 teaspoon salt and pepper to
taste.
Bring to a boil over high heat, reduce the heat and simmer until
the mixture has thickened to the consistency of tomato sauce,
15-20 minutes.
Add the fish stock and bring to a boil over high heat. Reduce
the heat and simmer until the flavors meld, about 10 minutes.
Stir in the swordfish cubes, capers, pine nuts and olives and bring back
to a simmer over medium heat.
Simmer for 7 minutes, stirring a few times.
Remove the pot from the heat, cover and let stand until the fish
is just cooked through, 2-3 minutes.
Discard the bay leaves and serve. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 hours |
|
This recipe for Sicilian Fish Stew is from