Sicilian Fish Stew
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Fabio made me this dish for my Birthday. He knows that I love a good fish stew and this one was great! Fish stews are common in Italy and this one is different in that it has some sweet elements to it in the form of golden raisins. Just a small amount is used so as to not upstage the fish. Here we used halibut, however, tuna, snapper or swordfish would work equally as well. The stew is topped with a gremolata of sorts using orange zest, mint and pine nuts.
MAKES: 4 Servings
PREP/COOK TIME: 45 Minutes
INGREDIENTS
1/4 cup pine nuts, toasted
1/4 cup chopped fresh mint
6 cloves garlic, minced
1 teaspoon grated orange zest
2 Tablespoon extra-virgin olive oil
2 onions, chopped fine
1 celery rib, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
1 pinch of red pepper flakes(or more to taste)
1/2 cup dry white wine
1(28-ounce) can whole tomatoes, drained with the juice reserved, coarsely smashed with a potato masher
2 (8-ounce) bottles clam juice
1/4 cup golden raisins
2 Tablespoons capers, rinsed
12 ounces skinless halibut cut into 1 1/2 inch pieces
DIRECTIONS
Toast pine nuts in a skillet over medium heat, stirring frequently so they don’t burn. Combine the pine nuts, mint, one quarter of the minced garlic and the orange zest in a bowl. Set aside for serving.
Heat the olive oil in a Dutch oven over medium heat until shimmering. Add onions, celery, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 7 minutes. Stir in thyme, red pepper flakes, and remaining garlic and cook until fragrant, about 30 seconds to 1 minute.
Stir in wine and reserved tomato juice and bring to a simmer and cook until reduced by half, about 5 minutes. Stir in clam juice, raisins, capers, and tomatoes. Bring to a simmer and cook until flavors meld, about 15 minutes.
Pat halibut dry with paper towels and season with salt and pepper. Nestle halibut pieces into the pot and spoon some of the cooking liquid over the fish. Bring to a simmer and cook for 4 minutes. Cover the dish and let sit off the heat until the halibut flakes apart with a fork or paring knife, about 3 minutes more. Season to taste with salt and pepper. Ladle into bowls and sprinkle the reserved pine nut mixture and serve.
