Sicilian Fish Stew

1 review, 4 star(s). 100% would make again

Ready in 1 hour

This soup is a favorite soup du jour


2 tablespoons Extra Virgin Olive Oil
2 medium onions; coarsely chopped
3 large Garlic; minced
1/2 cup Dry white wine
3 cups tomato concasse
2 large Bay Leaves
to taste Salt and pepper
2 cups fish stock
1/4 cup Golden raisins
3 pounds halibut scraps; cubed
2 tablespoons capers; drained
18 medium green olives; pitted and quartered lengthwise
1/4 cup pine nuts; toasted
1/4 cup fresh mint leaves; coarsley chopped

Original recipe makes 6



Heat the oil in a large stockpot. Add the onions and cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 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 thickeded to the consistency of tomato sauce, 15 to 20 minutes.

Add the fish stock and raisins and bring to a boil over heat. Reduce the heat and simmer until the flavors meld, about 10 minutes.

Stir in the fish, capers, and olives and bring back to a simmer over medium heat. SImmer for 7 minutes, stirring a few times to ensure even cooking. Remove the pot from the heat, cover and let stand until the fish is just cooked though, 2 to 3 minutes. Discard the bay leaves and adjust the seasonings. Serve, garnishing each bowl with pine nuts and mint.

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[I posted this recipe.]
ChefJayPeek 8y ago

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