Tegamaccio (Fish Stew Lago Trasimeno Style)

This delicate fish stew is typical of what you will find  in the region of Umbria on Isola Maggiore, the beautiful island on Lago Trasimeno known for its lace making tradiitions. The success of this easy to make dish is to make sure the fish are all cut the same size so everything cooks in about the same time. Traditionally a combination of eels, tench, perch, trout, whiting and grayling goes into the stew but use what is available like cusk, haddock, swordfish and scallops.


  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup minced parsley
  • 1/2 tsp hot red pepper flakes
  • 1 cup diced celery
  • 6 cups dices fresh plum tomatoes
  • 1/2 cup dry white wine
  • 1 tsp salt
  • dash ground black pepper
  • 2lbs assorted cleaned fish cut into 1 or 2 inch chunks
  • tossed bread slices


  1. Heat the olive oil in a saute pan and when it shimmers add the garlic, parsley, pepper flakes, and celery; cook until the garlic and celery begin to soften. Stir in the tomatoes, wine, salt and pepper. Lower the heat to simmer and add the fish. Cook slowly, uncovered for 5 to 8 minutes or just until the fish easily flakes with a fork. Serve the fish in soup bowls over crusty bread. Pass olive oil to drizzle on top.

This recipe was featured on Season 12 - Episode 1219.

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