Sicilian Fishermans Stew Recipes

Steps:

• Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies and cook for 2 minutes. Deglaze the pan with the white wine and lemon juice. Reduce by half, about 5 minutes. Add the chicken stock, tomato sauce, raisins, harissa, clams, mint and mahi mahi into the pot and partially cover with the lid. Cook until all the clams open and the stew is the consistency of chowder, about 10 minutes. Serve with the toasted bread and harissa.

Steps:

• Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato and cook 2 minutes longer. Add 1 1/3 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.

Steps:

• In a large pot, over high heat, saute onion in the olive oil for 2 minutes, stirring constantly.
• Add in the celery and red and green bell peppers; stir and saute for 2 minutes.
• Add in the garlic, crushed red pepper flakes, oregano, basil, and marjoram; stir to mix.
• Reduce the heat, cover, and cook for 2 minutes.
• Add in the clam juice, tomatoes, and wine.
• Cover and simmer for 15 minutes.
• Add the scallops and shrimp; cook and stir for about 4 minutes or until the scallops are no longer opaque and the shrimp are pink.
• Add in the lemon juice, salt and pepper to taste; stir to combine.
• Ladle stew into individual serving bowls.
• Sprinkle capers and chopped black olives on top, if desired.

Steps:

• To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
• Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
• Add the fish stock and orange zest and heat until gently simmering. Nestle the halibut chunks into the liquid and cook for 5 mins. Add the clams and prawns and cook for 5 mins more until the fish is cooked through and the clams have opened (discard any that haven't). Sprinkle the parsley over the stew and serve with the garlic toasts.