Apr 30, 2024

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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



  1. Clean and gut the fish or ask your fishmonger to do so. Cut the larger fish into pieces. 
  1. 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.
  1. Remove the peppers and crush in a mortar or food processor. Gradually stir in the vinegar. 
  1. 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. 
  1. Cover and simmer over a low flame for about 20 minutes, or until the fish is tender but firm.
  1. Serve very hot with slices of the crusty bread.

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