To bring Mediterranean flavours to your table during the festive season, a fish and shrimp stew made unique by the fresh, fruity taste of PGI Sicilian EVO oil. With toast as well, it's irresistible.
4
90'
25'
Medium

Ingredients

  • 1 kg /

    Stewing fish

  • 100 g /

    Red Prawns

  • 100 g /

    White Onion

  • 500 g /

    Peeled Plum Tomatoes

  • 30 ml /

    SICILIA PGI EXTRA VIRGIN OLIVE OIL

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  • 100 ml /

    White Wine

  • 70 g /

    Celery

  • 70 g /

    Carrots

  • 4 /

    Thick Slices of Bread

  • 10 g /

    Parsley

  • 5 g /

    Garlic

  • 5 g /

    Basil

  • 5 g /

    Thyme

  • 1 g /

    Whole Dried Red Chilli Pepper

  • 5 g /

    Salt and Pepper

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Instructions

Descale, gut and wash the stewing fish (e.g. red mullet, scorpion fish, slipper lobsters). Fillet the largest fish to obtain at least 8 fillets. Clean the prawns and chop the vegetables.

Fry the garlic, the chilli pepper and the vegetables gently in a large saucepan with the Zucchi PGI Sicilian evo oil and add the stewing fish and the prawn heads. Cook for a few minutes then quench with white wine, add the tomatoes, a few ladles of water and the herbs; keep cooking for one hour.
Remove the herbs. Blend and sieve.

Bring the purée obtained to the boil and conclude by cooking the prawn tails in it.
Complete with the herbs and add salt and pepper to taste.

Serve with slices of toast. Finish with a dribble of Zucchi PGI Sicilian extra virgin olive oil.

THE CHEF:

La Scuola de La Cucina Italiana

The first culinary school came from the Magazine, in Milan.