Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Fish Stew
Fish Stew
(Zuppa di Pesce)

3 lbs assorted fish (gray mullet, turbot, St. Peter's, scorpion fish, squid, octopus, shrimps) or any fish with a firm texture
3 tomatoes, chopped
3 cloves garlic
2 sprigs parsley
Salt and pepper
2 tbs extra virgin olive oil

Gut and clean all the fish.
Fillet the fish with bone and cut the squid and octopus into pieces while reserving the heads and the bone.
Bring 6 quarts of water to a boil in a large pot: add the tomatoes, the fish bones and heads, including the shrimps' heads.
Cook for 2 hours, then cool and pass through a fine sieve.
Bring this poaching liquid back to a simmer and start adding the fish, one at a time, in order of cooking time. First the squid or octopus, then the scorpion fish, the shrimps, turbot, St. Peter's fish and the mullets. Cook till all fish is done.
Prepare a 'soffritto' with garlic and parsley, add to the fish stew and remove from heat.
Finish with lemon juice, place in a large serving platter and serve with toasted country bread.
Note: There are as many variations and as many names to this preparation as there are church bells. Just to mention a few: brodetto, caciucco, ciuppin.
The type of fish added also varies; some do not add mollusks, some add bivalves, some claim that at least 13 or 14 different types of fish should be used, others use only one type.
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