Sicilian Fish Stew

Fancy bringing a bit of the Sicilian sunshine to your kitchen?! If thats a big YES, then this is the recipe for you.

Its elegant, simple to prepare and practically fool proof to make. The only trick is to not to over cook the fish!! But you clever bunnies can manage that. Especially as on this date night I am going to hold your hand every step of the way!

So you may wonder why I am calling this a date night recipe… well, since I have been writing my Date Night Dinners, Grazia column I have been so inspired by all the amazing restaurants I have eaten in and romantic meals I have eaten that I wanted to bring a little taste of some of my favourite dishes to you too in your own kitchen, for you to share with your loved one. Then again perhaps you’d rather make it for your mum. I’m she is worth impressing to!

A tip about sourcing fish: Despite what you might think, fish should never smell fishy! If yours does, your barking up the wrong rod and ought to go to a new fishmonger. Seafood should smell sweet and salty, never strong and sulphurous. If you can go to a good fishmonger, failing that go to the fish counter at your local supermarket and be sure to check out the fish before you buy it. 

For this recipe I have used a more subtle pink onion called the Rosanna Onion. It is different to the white onion. Less acidic and more sweet. It makes a great addition to the stew. 

Sicilian Fish Stew Recipe

Feel free to use any flakey fish or seafood you fancy. I recommend a mixture of salmon and a firm white fish. A few large prawns are also a delicious addition too. Just pop them into the stew 2 minutes after adding the fish as they don’t take quite so long to cook. 

Serves 4

  • 2 tablespoons olive oil
  • 1 Rosanna Pink onion, chopped
  • 3 garlic cloves, minced
  • 18 green olives, quartered
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups fish or chicken stock or broth
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers
  • 1/4 teaspoon flaked red chilli
  • 750g mixed fish (I used a few uncooked prawns, salmon and sea bass fillets, cut into pieces to make up the weight)
  • Sea Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional Garnishes: 1/2 cup chopped parsley, 1/2 cup toasted pine nuts

Method

Heat the oil over medium heat in a large pot. Add onion, and sautée 5 minutes or until softened.

Add garlic, and sauté 1 minute. Add olives, capers, tinned tomato, stock and chilli; bring to a boil. Partially cover, reduce heat, and simmer 10 minutes.

Add fish, cover, and simmer 5 to 10 minutes or until fish is opaque and flakes with a fork. Season with salt and pepper.

Ladle soup into bowls and garnish, if desired.

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