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X Italian Fish and Sea Food Dishes
Zuppa di Pesce/Fish Stew (with assorted sliced fish, tomato paste, white wine and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

3 pounds assorted sliced fish
1/3 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon crushed bay leaf
1 cup chopped onions
1 clove garlic, minced
2 tablespoons tomato paste
1 cup dry white wine
2 cups boiling water



Directions

Buy as many varieties of fish as possible -- mackerel, bass, sole and eel, to mention some possibilities.

Cut fish into 3-inch pieces. Wash and dry.

Heat the oil in a casserole; brown the fish in it lightly.

Season with the salt, pepper and bay leaf; cook over low heat 15 minutes, turning the pieces once.

Remove the fish carefully and keep warm.

In the oil remaining, saute the onions 10 minutes.

Mix in the garlic, tomato paste and wine, then the boiling water.

Cook over low heat 25 minutes.

Return the fish and cook 10 minutes longer.

Taste for seasoning.

Serve in deep plates with sauteed bread, rubbed with garlic.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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