SERVES 4 TO 6
This delicate fish stew is typical of what you will find on Isola Maggiore and Lago Trasimeno. The secret to this dish is to make sure the fish are all cut the same size and all require the same amount of cooking time.
Traditionally a combination of eels, tench, perch, trout, whiting and grayling is used, but use what is available and make sure to use fish that will not break apart as it is cooked. Cusk and haddock are good for this also.
1/4 cup Filippo Berio Extra-Virgin Olive Oil
1/3 cup minced parsley
1/2 teaspoon red pepper flakes
1 cup diced celery
2 cloves garlic, minced
6 cups pureed fresh plum tomatoes
Salt to taste
Grinding black pepper to taste
2 pounds assorted cleaned fish, cut into 1-inch chunks
4 to 6 toasted bread slices
Heat the olive oil in a sauce pan; when it shimmers add the parsley, pepper flakes, and celery and cook until the celery begins to soften. Stir in the garlic and cook until the garlic softens. Stir in the tomatoes, salt, and pepper. Lower the heat to simmer and add the fish.
Cook slowly, covered for 5 to 8 minutes or just until the fish easily flakes with a fork. Place a slice of bread in individual soup bowls and ladle the fish stew over the top. Pass olive oil to drizzle on top.
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