Sicilian Fisherman Stew
Ingredients
- 5 cups fish stock recipe from epicurious, can be made earlier in the day, or the day before
- 2 tablespoons extra virgin olive oil
- 1 chopped onion
- 2 spicy red peppers chopped (serrano or cayenne would both work)
- 2 garlic cloves chopped
- 2 medium ripe tomatoes peeled, seeded, and finely chopped, with their juices
- 4-5 new potatoes chopped into squares
- 1/2 cup dry white wine
- 2 pounds mixed fresh fish fillets such as snapper cod, sea bass, swordfish, tile fish, shrimp and halibut, cut into large pieces
- Salt and freshly ground black pepper
Instructions
- Cook Fish Stock according to directions. Refrigerate for up to 1 week or freeze for 1 month.
- 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 spicy peppers, tomatoes, and potatoes. Raise the heat and bring to a simmer. Add 1/2 cup water and the wine.
- Cook, partially covered, for 10 minutes. Add the fish, cover, and simmer for 12 to 15 minutes. Season with salt and pepper. Ladle out stew then add a 1/2 cup or so of fish broth over the stew. Serve with fresh basil and a good crispy bread like Ciabatta (my favorite soup-bread).