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Molise-Style Fish Stew |
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Serves: 6 Print this Recipe(Zuppa di Pesce alla Marinara) Category: Mixed Seafood Molise-style fish stew differs from that of other regions because of the presence of a large amount of sweet green peppers. Use the long Italian frying peppers or green bell peppers. Ideally you would make this with as wide a variety of fish as possible, but I have made it with only calamari (squid) and monkfish and it was very good. Molise cooks might use lobster, octopus, and rockfish or other firmfleshed varieties. 1/4 cup olive oil 1 1/2 pounds Italian frying peppers, seeded, and chopped 1 onion, chopped Salt 2 tablespoons red wine vinegar 1/2 pound squid (calamari), cut into rings 1 pound firm white fish steaks or fillets, cut into 2-inch chunks 1/2 pound medium shrimp, shelled, deveined, and cut into 1/2-inch pieces 2 tablespoons chopped fresh flat-leaf parsley 6 to 12 slices Italian breads, toasted Extra-virgin olive oil 1 In a large saucepan, heat the oil over medium heat. Stir in the peppers, onion, and salt to taste. Cover and reduce the heat to low. Cook, stirring occasionally, until very tender, about 40 minutes. Remove from the heat and let cool. 2 Scrape the contents of the pan into a food processor or blender. Process until smooth. Add the vinegar and salt to taste and process again briefly to blend. 3 Scrape the pepper and onion mixture back into the saucepan. Add 1 to 2 cups water or enough to make the liquid as thick as heavy cream. Bring it to a simmer over medium-low heat. Add the calamari and cook until tender when pierced with a fork, about 20 minutes. 4 Add the fish chunks and the shrimp. Cook until the fish is just cooked, about 5 minutes. Stir in the parsley. Serve hot with toasted bread and a drizzle of extra-virgin olive oil. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Molise-Style Fish Stew comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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