Arriciola in Ghiotta
Region: Italy, Sicily
Category: Seafood
Season: Any
Difficulty: Easy
This typical Sicilian way with fish would be made with amberjack, swordfish, tuna, grouper, or dentex in the Mediterranean.
In North America some possibilities are sablefish (black cod), red snapper, cod, halibut, and escalar, is a firm-fleshed white fish with a texture like swordfish and a rich taste like salmon which works well in this Sicilian recipe. Not everyone is wild about escalar because certain fatty parts of the fish pass through one's digestive system without being digested, however it doesn't affect the taste though.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 55 minutes
1/4 cup extra-virgin olive oil
1 small onion, thinly sliced
1 celery stalk, finely chopped
6 large green olives, pitted and chopped
2 tablespoons golden raisins
2 tablespoons pine nuts
1 tablespoon capers, chopped is large
1 1/2 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
2 1/4 pounds fish (see above)
Salt and freshly ground black pepper to taste
In a large saute pan, heat the olive oil over medium high heat, then cook the onion and celery until a little soft, stirring, about 4 minutes. Add the olives, raisins, pine nuts, and capers and cook another 4 minutes, stirring. Add the tomatoes, reduce the heat to medium and cook until the liquid from the tomatoes is mostly evaporated and the sauce somewhat dense, about 30 minutes. Add the fish, season with salt and pepper, and cook until firm, turning several times, about 8 minutes. Serve immediately.
Variation:
Note:
Posted: 12/29/2006