TRASIMENO FISH STEW
Courtesy of Pam Goucher, Freeport, Maine Serves 4-6
INGREDIENTS
1/4 cup extra-virgin olive oil plus more for drizzling
1/3 cup minced fresh parsley
1 1/2 teaspoon red pepper flakes
1 cup diced celery
2 cloves garlic, minced
6 cups pureed fresh plum tomatoes - canned are fine also
1/2 cup dry white wine
Salt to taste
Freshly ground black pepper to taste
1/2- 2 pounds assorted cleaned fish (monkfish, haddock, cusk), cut into 1 inch chunks (You can add clams, scallops, etc. )
4 to 6 bread slices, toasted
INSTRUCTIONS
Heat the olive oil in a saucepan. When it shimmers, add the parsley, red pepper flakes, and celery, and cook until the celery begins to soften. Stir in the garlic and cook until it softens. Stir in the tomatoes, wine, salt, and pepper. Lower the heat to a simmer and add the fish. Cook slowly, covered, for 5 to 8 minutes, or just until the fish flakes easily with a fork. Place a slice of bread in individual soup bowls and ladle the fish stew over the top. Pass olive oil to drizzle on top.
