Sicilian fish stew
A rustic Sicilian-style tomato and herb stew with succulent morsels of fish. Serve with some crusty bread to mop up the juices, or spooned over rice or couscous.

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 (420g) 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 (360g) 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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