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Sicilian Fish Stew with Tomato and Parsley
6 tb Olive oil
1 c Chopped onion
2 lg Garlic cloves; chopped
2/3 c Chopped fresh parsley
1 c Chopped tomato; ( about 1 medium)
1 1/3 c Cold water
2/3 c Dry white wine
2 lb Mixed fish fillets; (such as sea bass, shark, orange roughy, cod and snapper), cut into 2-inch pieces
Heat olive oil in heavy large pot or Dutch oven over medium-high
heat. Add chopped onion and garlic and sauté 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.