Pasta and Fish in Stew

I can provide you with a recipe to prepare a delicious pasta with fish in stew, a dish full of flavors and scents of the sea. Here is the Italian recipe.

Ingredients

• 320 grams of long pasta (e.g., linguine or spaghetti)
• 400 grams of mixed fish for stew (such as squid, shrimp, scorpionfish, gurnard, etc.)
• 300 grams of cherry or date tomatoes
• 2 cloves of garlic
• 1 glass of dry white wine
• Freshly chopped parsley to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Fish broth (optional)

Preparation

1. Start by cleaning the fish: the squid should be cleaned and cut into rings, the shrimps peeled and, if you prefer, you can remove the intestine. If you are using soup fish, like scorpionfish or gurnard, remove the bones and cut them into not too small pieces.

2. Heat a drizzle of extra virgin olive oil in a large pan and sauté the garlic cloves. Add the tomatoes, cut into halves, and let them flavor for a couple of minutes.

3. Increase the heat and add the fish. Fry for a minute, then deglaze with the white wine. Let the alcohol evaporate, then lower the heat.

4. At this point, you might choose to add some fish broth to obtain a more abundant stew and cover with a lid. Let it cook for about 10-15 minutes, until the fish is well cooked.

5. In the meantime, bring a pot of salted water to a boil and cook the pasta until al dente.

6. Drain the pasta and transfer it to the pan with the fish stew. Mix well to flavor the pasta with the sauce.

7. Sprinkle with freshly chopped parsley and serve immediately, with a grind of fresh pepper if liked.

Trivia

The term “guazzetto” describes a way of cooking fish (or other ingredients) in a light sauce, usually tomato-based, with garlic, herbs, and sometimes, a touch of wine. Its name evokes the image of food “wallowing,” or soaking, in this aromatic liquid.

Remember that the freshness of the ingredients, especially the fish, is fundamental for the success of the dish. Enjoy your meal!