Serves: 4
About 1 Kg assorted fish, which could include cod, red mullet, sole, dogfish, cuttlefish, squid, shrimp, clams, mussels, and gurnard
Half cup extra virgin olive oil
2 cloves garlic
8 long thin sweet red peppers
Half glass red wine vinegar or half glass balsamic vinegar
Sprig Italian parsley
Salt and freshly ground black pepper
Slices of crusty white bread
Optional- pair it with a white wine
Preparation:
- Clean and gut the fish or ask your fishmonger to do so. Cut the larger fish into pieces.
- Put the extra virgin olive oil, finely chopped garlic and whole peppers into a pan and fry for about 10 minutes over a moderate flame.
- Remove the peppers and crush in a mortar or food processor. Gradually stir in the vinegar.
- Return the crushed peppers to the pan and add the fish - the larger pieces first. Lower the flame. Season with salt and pepper. Add just enough water to cover. Sprinkle with chopped parsley.
- Cover and simmer over a low flame for about 20 minutes, or until the fish is tender but firm.
- Serve very hot with slices of the crusty bread.
