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TPOTW
SICILIAN FISH STEW with TOMATO and PARSLEY
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
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.