Recipe: Lago Trasimeno Fish Stew (Tegamaccio, Italian, using plum tomatoes)

LAGO TRASIMENO FISH STEW (TEGAMACCIO)
"This delicate fish stew is typical of what you will find on Isola Maggiore and Lago Trasimeno. The secret is to make sure the fish are all cut the same size and require the same amount of cooking time. Traditionally, a combination of eels, tench, perch, trout, whiting, and grayling is used, but you can use what is available. Just make sure to choose sturdy fish that will not break apart as it is cooked. Cusk and haddock as well as monkfish are also good for this recipe."



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
1/2 cup dry white wine
Salt to taste
Freshly ground black pepper to taste
2 pounds assorted cleaned fish (monkfish, haddock, cusk), cut into 1 inch chunks
4 to 6 bread slices, toasted

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.

Makes 4-6 servings
Source: Ciao Italia by Mary Ann Esposito