Good morning! The recipe for stewed amberjack alla siciliana for me is a special recipe, for two reasons: is a traditional Sicilian dish that I always eat at home, prepared by Grandma and mom, and then it reminds me of my childhood and the typical flavors of my country and my first VIDEO RECIPE Step. The Sicilian stewed amberjack is a delicious fish stew and I would call it a unique dish because it has potatoes, tomatoes and a nice sauce in which to make the shoe with a slice of homemade bread.
In Sicily, often also called 'amberjack liparota', because of the typical sauce of Lipari. The amberjack stewed Sicilian prepares, as you can see from the video, in just a few moves and even less time and I'm sure, it with your eyes closed, you feel like you're in Sicily. Alternatively, you can also try TAIL OF TOAD IN STEW, with a quick red sauce with parsley and green olives.
You will see that many recipes the amberjack is baked in the oven: the thing works, in my opinion, When you bake a whole Yellowtail (are fish that arrive at consistent weights) but it doesn't work with a slice or slice that, in my opinion, kiln drying hopelessly. In this case, the amberjack is lightly floured and seared in oil, then set aside and together at the end with sauce: so will remain rosy and soft, and a little flour thicken up a bit’ the sauce will become smooth and tasty. If you like great, take look at other RECIPES WITH RICCIOLA but also to all my SICILIAN RECIPES. Have a good day!
Stewed amberjack alla sicilianaPrint This
- 700 grams of Yellowtail
- 20 cherry tomatoes
- half an onion
- 3 cloves of garlic
- 30 grams of capers subcommittees,
- 20 black olives in brine
- extra virgin olive oil as required
- fresh parsley as required
- salt and pepper
- enough flour
- 6 small potatoes
- Finely chop the parsley, Clean the garlic, slicing sottilmen
Before you start preparing amberjack stewed Sicilian, look at the VIDEO RECIPE step by step, so you'll understand exactly what to do. Finely chop the parsley, clean the garlic, thinly slice the onion, Peel the potatoes and cut into thick slices about half a centimetre, desalinize the capers under running water.
Clean the amberjack by removing the skin and any bones and cut it into chunks rather thick. Lightly flour.
Sprinkle the bottom of a pan with extra virgin olive oil and sear over high heat the amberjack on both sides for a few seconds. Set it aside.
Put in pan garlic, the onion, half of parsley, half the capers and sauté for a minute, then add the potatoes and the whole grape tomatoes. Add a little’ of hot water, Add salt and cook covered over medium heat until the potatoes are tender and the tomatoes slightly wilted (It will take 10-15 minutes) as you see in VIDEO RECIPE.
Join the amberjack with sauce, the capers and parsley-others, season with salt and pepper and cook a minute or two, always covered and over a very low heat, so the amberjack is flavored but remains rosy inside. Adjust if necessary with salt and pepper.
Serve the amberjack with its sauce and accompany with crusty bread. Bon appétit!