Sicilian fish stew
serves 2
A flavorful Sicilian-style tomato
and herb stew with succulent morsels of fish.
3 tablespoons extra virgin olive
oil
1 onion — finely chopped
1 celery stick — finely chopped
1 green pepper — cut into thin strips
3 cloves garlic — finely chopped
1 teaspoon finely chopped lemon zest
½ teaspoon dried rosemary
14 oz (400g) canned tomatoes — chopped
½ cup white wine
1 cup vegetable, chicken or fish stock
1 tablespoon tomato paste
1 teaspoon salt
¼ teaspoon freshly ground black pepper
12 oz (340g) firm white fish (such as cod or snapper) — cut into
bite-size pieces
1 tablespoon finely chopped fresh parsley
HEAT 2 tablespoons of the oil in a pan
over medium heat. ADD the onion and celery and cook for 5 minutes,
stirring occasionally. ADD the green pepper and cook for 5 minutes,
stirring occasionally. ADD the garlic, lemon zest and rosemary and
cook for 1 minute. ADD the tomatoes, wine, stock, tomato paste, salt
and pepper, bring to a boil, reduce the heat to medium and simmer,
uncovered, for 15 minutes. ADD the fish, cover with a lid, and
simmer gently for 5 minutes. STIR in the parsley and the remaining
tablespoon of olive oil. SERVE with crusty bread, rice or couscous.
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