Italian · Dinner
Sicilian Fish Stew
A rustic Sicilian-style fish stew featuring white fish fillet simmered with tomatoes, capers, green olives, garlic and white wine vinegar. Fennel and onion soften into the broth, while raisins and pine nuts add the classic sweet-savoury Sicilian note. Served with crusty bread.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
478Calories
40.2gProtein
19.8gFat
38.6gCarbs
14.5gSugar
6.8gFiber
1380mgSodium
95mgChol
3.1gSat Fat
1150mgPotassium
150mgCalcium
4.2mgIron
2.1mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
mediterranean
all-time-classics
Instructions
1
Prep
Cut white fish fillet into large chunks, thinly slice onion and fennel, mince garlic, pat fish dry, and set aside.
2
Sweat
Warm olive oil in a wide pot over medium heat, add onion and fennel, and cook 6 minutes until soft and translucent.
3
Bloom
Add garlic and cook over medium heat 1 minute until fragrant and golden at the edges.
4
Simmer
Stir in canned crushed tomato and fish stock, bring to a gentle simmer over medium-low heat, and cook 10 minutes until sauce thickens.
5
Add
Stir in capers, green olives, raisins, and pine nuts, then nestle in fish chunks, cover, and poach over low heat 6 to 8 minutes until opaque. Stir in white wine vinegar off heat.
6
Plate
Taste and adjust seasoning, scatter with chopped parsley, and serve with toasted sourdough bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 tablespoon olive oil
- 11 onion
- 11 small fennel bulb (about 60g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 1/2 cup120ml fish stock
- 22 tablespoon capers
- 1212 green olives
- 22 tablespoon raisins
- 22 tablespoon pine nuts
- 22 tablespoon white wine vinegar
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 small handful parsley
- 2 slice60g sourdough bread
