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Italian Organic Oregano is 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 Italian recipes.
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)
 
 
Ingredients:

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
Lemon
3 cloves garlic
2 sprigs parsley
Salt and pepper
2 tbs extra virgin olive oil

Directions:
 
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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