Sicilian Fish Stew
NOTE: Serve this heady stew with bruschetta—slices of
country-style Italian bread that have been toasted, rubbed with a
cut garlic clove, and brushed with olive oil. Serves six to
eight.
2 tablespoons olive oil
2 medium onions, diced
3 large garlic cloves, minced
1/2 cup dry white wine
2 cups chopped canned tomatoes with their juice
2 large bay leaves
1/8 teaspoon cayenne pepper, or to taste Salt and ground black pepper
41/2 cups Fish Stock or Cheater's Fish Stock
3 tablespoons golden raisins
3 pounds white-flesh fish fillets, rinsed, patted dry, and cut into 3-to 4-ounce pieces
12 large green olives, pitted and quartered lengthwise
1/4 cup pine nuts, toasted
2 tablespoons minced fresh mint leaves
INSTRUCTIONS:
1. Heat oil in large soup kettle. Add onions and garlic and cook over medium heat until softened, about 5 minutes. Add wine and simmer until reduced by half, 2 to 3 minutes. Add tomatoes, bay leaves, cayenne pepper, and salt and pepper to taste. Bring to boil, reduce heat, and simmer until mixture has thickened to tomato sauce consistency, 15 to 20 minutes.
2. Add fish stock and raisins and bring to boil. Reduce heat to simmer and adjust seasonings with salt, pepper, and cayenne to taste.
3. Add fish pieces to stew and simmer, stirring a few times to ensure even cooking, for 5 minutes. Remove kettle from heat, cover, and let stand until fish is just cooked through, about 5 minutes. Stir in olives, nuts, and mint. Discard bay leaves and serve immediately.