Pan-Cooked Fish and Potato Stew
The marshy waters that run through the lowlands of Emilia–Romagna could be called ‘acque di mezzo’ (waters that lie between land and sea). They are home to varieties of seafood that can tolerate lower salt levels, such as squid, eel and mullet.
In his online recipe booklet Ricette di Cucina delle ‘Acque di Mezzo’ Sandro Bignami describes some of the dishes of the lowlands, combining elements of the land and the sea. This recipe is taken from the book, slightly tweaked. It’s one of those one-pot dishes that make cooking for a group so easy. Pancetta, onions and butter are slowly braised to make a well-seasoned base for baby potatoes and bites of tender fish. Serve from the pan at the table, adding a good sprinkling of parsley and spring onion at the end.
If you cannot find mullet, trevally or snapper makes a good substitute.
Serves 4
Ingredients:
- 1¾ oz. butter
- 2 tsp. extra virgin olive oil
- 2 oz. pancetta, finely diced
- 1 large brown onion, finely diced
- 1 garlic clove, crushed
- 12 oz. small new potatoes, halved
- ⅓ c. tomato passata
- 1 lb. 2 oz. mullet, trevally or snapper fillets, skin and bones removed, cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- Chopped fresh flat-leaf parsley and sliced spring onion (scallion), to garnish
- Crusty bread, to serve
Print Recipe
Instructions:
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Place the butter and olive oil in a large frying pan over low heat. When the butter has melted, add the pancetta and cook for 5 minutes or until softened and starting to release its fat. Add the onion and cook gently for about 20 minutes, until well softened but not coloured. Add the garlic and cook for a couple of minutes until fragrant, then add the potato, passata and 1 cup of water. Increase the heat and bring to the boil, then reduce the heat to low and simmer, covered, for 15–20 minutes, until the potato is just cooked through but still firm.
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Add the fish and cook, covered, for another 10–15 minutes, until cooked through. Remove the lid for the last 5 minutes or so if there is too much sauce. Season to taste with salt and pepper. Garnish with parsley and spring onion and serve with crusty bread to mop up the juices.
