Molise-Style Fish Stew


Serves: 6
Total Calories: 318

Ingredients

1/4 cup olive oil
1 1/2 pounds Italian frying peppers, seeded, and chopped
1 onion, chopped
salt
2 tablespoons red wine vinegar
1/2 pound squid (calamari), cut into rings
1 pound firm white fish steaks or fillets, cut into 2-inch chunks
1/2 pound medium shrimp, shelled, deveined, and cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
6 to 12 slices Italian breads, toasted
Extra-virgin olive oil

Directions:

1 In a large saucepan, heat the oil over medium heat. Stir in the peppers, onion, and salt to taste. Cover and reduce the heat to low. Cook, stirring occasionally, until very tender, about 40 minutes. Remove from the heat and let cool.

2 Scrape the contents of the pan into a food processor or blender. Process until smooth. Add the vinegar and salt to taste and process again briefly to blend.

3 Scrape the pepper and onion mixture back into the saucepan. Add 1 to 2 cups water or enough to make the liquid as thick as heavy cream. Bring it to a simmer over medium-low heat. Add the calamari and cook until tender when pierced with a fork, about 20 minutes.

4 Add the fish chunks and the shrimp. Cook until the fish is just cooked, about 5 minutes. Stir in the parsley. Serve hot with toasted bread and a drizzle of extra-virgin olive oil.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 318
Calories from Fat: 126

This Molise-Style Fish Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Fish and Shellfish
Baked Fish with Olives and Potatoes
Baked Sardines with Rosemary
Baked Stuffed Clams
Baked Stuffed Lobster
Batter-Fried Shrimp and Calamari
Bluefish with Lemon and Mint
Broiled Cod
Brother Devil Lobster
Calamari Stuffed with Olives and Capers
Calamari with Artichokes and White Wine
Citrus Red Snapper
Clams and Mussels Posillipo
Conch Salad
Conch in Hot Sauce
Crusty Broiled Tuna Steaks
Fillets with Tomato and Balsamic Vinegar
Fish Steaks in Green Sauce
Fish in "Crazy Water"
Fish in a Salt Crust
Fried Calamari
Fried Salt Cod
Fried Shrimp
Grilled Sardines
Grilled Scallops and Shrimp
Grilled Shrimp Skewers
Grilled Stuffed Calamari
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Halibut Baked in Paper
Marinated Tuna, Sicilian Style
Mauro’s Grilled Octopus with Fennel and Orange
Mixed Fish Fry
Molise-Style Fish Stew
Mussels with Black Pepper
Mussels with Garlic and White Wine
Pan-Fried Sea Bass with Garlicky Greens
Roasted Fish in White Wine and Lemon
Roasted Turbot with Vegetables
Salmon Carpaccio
Salmon Steaks with Juniper Berries and Red Onions
Salmon with Spring Vegetables
Salt Cod with Potatoes
Salt Cod, Pizza Style
Salted and Dried Fish
Sardines, Venetian Style
Sardinian Mussels with Saffron
Scallops with Garlic and Parsley
Scrod with Spicy Tomato Sauce
Sea Bass with Mushrooms
Sea Bass with Olive Crumbs
Seafood Couscous
Seared Tuna with Arugula Pesto
Shrimp and Beans
Shrimp in Anchovy Sauce
Shrimp in Garlic Sauce
Shrimp with Tomatoes, Capers, and Lemon
Sicilian Swordfish with Onions
Skewered Tuna with Orange
Sole Rolls with Basil and Almonds
Stuffed Calamari, Roman Style
Stuffed Sardines, Sicilian Style
Stuffed Sole
Swordfish Rolls
Swordfish with Artichokes and Onions
Swordfish, Messina Style
Tomato-Braised Octopus
Trout with Prosciutto and Sage
Tuna and Cannellini Bean Stew
Turbot Fillets with Olive Paste and Tomatoes
Venetian-Style Calamari




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