Lampuca Sicilian Fish Stew Recipes

SICILIAN-STYLE FISH STEW RECIPE

Steps:

• Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
• Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
• Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
• Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

LAMPUCA "SICILIAN FISH STEW"

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.

SICILIAN SEAFOOD STEW

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.