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Sicilian Fish Stew Recipe

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This recipe for Sicilian Fish Stew, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Cooks Illusrated Italian Classics" (Gianni V.)
Added: Sunday, April 2, 2006



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
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


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

Bring all ingredients to a boil in a saucepan. Simmer for 20

Strain into the stew, pressing on the solids with the back of a


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

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:
Preparation Time:
Preparation Time:
2 hours




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