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Tuna with pickled onion stew

by Ada Parisi
18767 views 5 min read

Tuna with Sicilian cipollata, or sweet and sour. The onions, 'cipuddata’ in Sicilian, are very soft sweet and sour onions cooked in olive oil, little water and then pour in the red wine vinegar and sugar. The bittersweet is one of the most traditional dishes of Sicily, from caponata to frittedda. And the sweet and sour onions are perfect in combination with the blue fish. mackerel, or alternatively the bonito or tuna, cipollata with sweet and sour are a delicious dish.

The recipe for fish with sweet and sour onion stew is easy and fast. The fish is simply boiled for a few minutes, it must remain soft and juicy, then boned and barbed. Two important things: pour the boiling cipollata on the fish and let rest the pot for at least 6-8 hours, so that the flavors can blend to perfection. The fish with cipuddata is one of the simplest and most delicious meals of my childhood and, even today, I prepare often: it is healthy, good and cheap. The oily fish is rich in omega 3, selenium, iodine, potassium and vitamins that are good for us, It is a local, sustainable fisheries, and should always be present on our table.

the alternative

As an alternative to this recipe where the fish is boiled, Sicily is used much flour or insemolare the fish and fry it before you cover it with onions. Even in this case, the plate must rest for several hours before it can be tasted. The fried fish with cipollata is, Obviously, a more flavorful variant but heavier.

About this , I invite you to take a look all my RECIPES WITH BLUE FISH. Similarly, onions contain potassium, various vitamins, magnesium, phosphorus and have a strong diuretic and purifying: When I'm in Sicily use the Tropea onions, but in this case I used the onion of Margherita di Savoia IGP (in Puglia), a fresh onion that is still being planted today, grown and harvested by hand. Another great product that comes from rich Puglia. Finally, sneak peek of all my SICILIAN RECIPES! Have a nice day!

Mackerel with onions (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a kilo of mackerel

a bay leaf

4 large red onions (preferably of Tropea) or white

Salt, to taste

a bit of lemon zest

extra virgin olive oil, to taste

100 millitri of red wine vinegar

2 tablespoons sugar razed

little water

fresh mint, to taste


Boil the fish in lightly salted water with a bay leaf. How to fillet a fish and carefully fold over: seasoning mackerel with a drizzle of extra virgin olive oil and arrange the fillets on a platter.

Clean the onions and cut into slices not too thin; put the onions in a pan with a drizzle of extra virgin olive oil and very little cold water, cover and cook over medium heat for 15 minutes.

In a glass, mix the vinegar with the sugar until the latter is completely dissolved. Raise the heat and pour the vinegar with the sugar on the onions. Evaporate the vinegar and, When it dries the liquid, chop a little fresh mint on the onions.

Pour the cipollata still hot on the fish, so that it is completely covered. Allow to cool, cover with plastic wrap and let stand mackerel with pickled onion stew for at least 6 hours in the refrigerator. Before serving, mackerel leave at room temperature for 30 minutes and garnish with a few leaves of fresh mint. Bon appétit!

MATCHING: Pairing a wine with a sweet and sour sauce is always a complex operation. If the taste of vinegar is not predominant, suggest we combine a white wine in which the scent of Sicily and its citrus fruits, one finds. The wine is produced by theFarm Occhipinti, to Victory, in provincia di Ragusa. The winery owner, Arianna Occhipint, produces its "SP68 white": an organic wine, obtained from the vines Albanello and Zibibbo, capable of giving flowers perfumes, chamomile and citrus, complemented by a fresh flavor and slightly fruity. If, instead, the vinegar smell is still too strong, better match a beer. If we want to stay in Sicily, we suggest "YBlond", lager and easy to drink, produced by Brewery Yblon Ragusa.


OPTIONS: if used sardines or mackerel to prepare this dish, You can also switch the fish fillets in durum wheat, fry them and then pour over the still warm cipollata. In this case, so that the fish will be able to absorb the taste of onion and dell'agrodolce, I advise you to let stand the pot for at least 4-6 hours before tasting.

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Hedwig 12 May 2018 - 17:54

In fact, even in Veneto in Trieste as you do the sardines in sauce, or fried and then the onion and sour etc.. I, however, I can not do fried like you, only that even I can onion …unpack with water alone. Add raw oil. I'll take this excellent for mackerel that I like. Ciaoooo good weekend.

Ada Parisi 13 May 2018 - 11:43

Hi Hedwig! I really love sardines in sauce, and in fact for me the fried fish with onions Venetian is boiled and the Sicilian, but really in Italy country that go Romans do. Is’ This is why our country is so beautiful and varied. A hug, ADA

Mariolina Rovella 11 May 2018 - 14:26

Ada fish in Sicily with cipollata goes floured(durum wheat flour) and then fried. If thick,before then filleted fritto.E’ the first time I hear of boiled fish

Ada Parisi 11 May 2018 - 15:34

Hi Gj, in fact even we use to do as you say the fried fish and then with the above cipollata, but only if it's Sardinian. For the rest, the fish we always boiled (for pocobtempo, especially oily fish) and then put the above cipollata. I do it so I, that I learned from my mother and my grandmother, but I ate so many restaurants in the Messina. Then, clearly, Sicily is great and each of its variants. My family tradition fish with cipollata do it this way. On the site I also have the recipe for fried sardines with onions over but it's another thing. I think it depends much also from the area of ​​origin. A hug, ADA

elisabetta 11 May 2018 - 08:32

Never tasted, I try to do!

Ada Parisi 11 May 2018 - 15:35

Geazie way, Let me know!


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