Zuppa di Pesce

My take on a classic Italian fish stew . . . * the quick version.

Pound and half of Monkfish
One medium white onion finely diced
One pound of Muscles
Five small garlic cloves
Couple of sprigs of Basil
One tin of Peeled Italian tomatoes.
One lemon.

Heat a heavy casserole, add a good bit of olive oil and dump the onions and diced garlic along with a healthy pinch of salt and pepper and saute for about 10 minutes til its all translucent. Then add three quarters of a cup of white wine.

Dump in a tin of peeled Italian tomatoes and crush them up a bit. Add a couple sprigs of basil and a pinch of smoked sweet paprika. Do use the Italian tomatoes if available as they taste different due to the volcanic soil they are grown in. Also the peeled ones are preferable as it keeps the acidity down. Season to taste. Cover and simmer for about thirty minutes on low flame.

Dump in the cubed Monkfish and simmer for about 8 or 10 minutes.

Dump in a pound of well cleaned Muscles, cover and simmer for about 7 minutes til they are well open. Discard any that do not open.

Serve with lemon wedges and toasted slices of Tuscan Boule rubbed with a fresh garlic.


* you can add squid to it as well if you have it. But it will require about an hour longer of cooking. You would add the cubed squid right after the tomato and simmer for about an hour until the squid is tender and then add the fish. Monkfish is desirable because unlike other white fish it takes heat well and holds together without flaking up. If you use other fish adjust your time accordingly.