Sicilian Fish Stew
 
Ingredients
  • 1 pound of white fish, thick and meaty ( I used red snapper)
  • ½ french beans, rinsed and drained (you can snap the ends or not)
  • 1 can of quartered artichoke hearts, drained
  • 1 cup of fish stock
  • 1 cup of chicken stock
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 1 28 oz can of diced tomatoes
  • 1 tsp each of salt and pepper
  • ½ tsp paprika
  • juice of 1 lemon
  • 2 cups fish stock
  • 2 tablespoon drained capers
  • ¼ cup green olives, pitted and cut into fourths
Instructions
  1. Saute the onions in olive oil until soft. Add the garlic and cook about 30 seconds. Then add the wine. Let it simmer for about 2 or 3 minutes to reduce the wine a bit. Add the tomatoes and seasonings. Let simmer for 20 minutes then add in the stock, beans, artichokes, capers and olives. Simmer for another 10 minutes then place the fish in the stew along with the juice of 1 lemon. Cover with lid and turn hear to low. Allow to cook for 10 more minutes. You do not want to overcook the fish because it will become flaky and tough.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/02/24/sicilian-fish-stew/