In Italy, as in many parts of the Mediterranean basin, fish is often combined with tomatoes and other local ingredients to make delicious and quick one-pot-wonders like today’s Sicilian-style fish stew. I’ll just come right out and say this now. This fish stew is best eaten with family and close friends because, if you eat it the right way–with crusty Italian bread to sop up the lovely sauce–it can get pretty messy. Finger-liking-good kinda messy!
This fish stew recipe is quite simple, but the balance of flavors is truly incredible. From lovely and familiar aromatics like onions and garlic–providing the glorious start to this recipe–to a hint of sweetness from golden raisins balanced with tart capers. All the while, a white wine and tomato-based broth marries everything together.
Sea bass fillet was my choice for this fish stew recipe, but you can use any firm white-fleshed fillets here.
I adapted this recipe from America’s Test Kitchen’s new book, The Complete Mediterranean Cookbook. Here’s a great tip I picked up: To prevent the fish from overcooking and drying out, it’s best to add the fish towards the end, when the stew is nearly done. Let it simmer until it’s partially cooked, then turn the stove off and cover the pot to let the fish finish cooking by residual heat.
Add a salad!
If you like, add a simple green salad to start the meal or try one of these: Kindey Bean and Cilantro Salad; Mediterranean Chickpea Salad; Greek Salad or Fattoush. More recipes to try Mediterranean-Style Steamed Clams Easy Salmon Soup One Pan Shrimp and Rice Grilled Swordfish [optin-monster-shortcode id=”tmhiqurdtx8d1m4p”] 4.9 from 50 reviews
More Recipes to Try:
Mediterranean Fish Fillet, Shakshuka Style Baked Sole Fillet Recipe Mediterranean Wholre Roasted Baked Red Snapper Greek Shrimp Recipe with Tomato and Feta
