Sicilian fish stew with tomato and parsley
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 1 | cup | Chopped onion |
| 2 | larges | Garlic cloves; chopped |
| ⅔ | cup | Chopped fresh parsley |
| 1 | cup | Chopped tomato; ( about 1 medium) |
| 1⅓ | cup | Cold water |
| ⅔ | cup | Dry white wine |
| 2 | pounds | Mixed fish fillets; (such as sea bass, |
| ; shark, orange | ||
| ; roughy, cod and | ||
| ; snapper), cut into | ||
| ; 2-inch pieces | ||
Directions
Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and saute 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1⅓ cups cold water and dry white wine and simmer until fish is cooked through, about 10 minutes. Season stew to taste with salt and pepper. Ladle into bowls and serve.
Serves 4.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 945 Calories (kcal); 82g Total Fat; (84% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.