SICILIAN FISH STEW w/TOMATOES & PARSLEY

By BobD

Ingredients

• 4 SERVINGS
• This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.
• 6 tablespoons olive oil
• 1 cup chopped onion
• 2 large garlic cloves, chopped
• 2/3 cup chopped fresh parsley
• 1 cup chopped tomato ( about 1 medium)
• 1 1/3 cups cold water
• 2/3 cup dry white wine
• 2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.

Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes.

Add tomato and cook 2 minutes longer.

Add 1 1/3 cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes.

Season stew to taste with salt and pepper.

Ladle into bowls and serve.