Pescatrice in umido is a traditional Sardinian fish stew made with a variety of fish, typically Pescatrice, which is a type of anglerfish or monkfish, and vegetables such as tomatoes, onions, and carrots, cooked in a white wine and fish broth. The dish is typically seasoned with garlic, parsley, and sometimes hot pepper flakes.
- 2 lbs of Pescatrice or monkfish, cleaned and cut into chunks
- 2 cups of fish broth
- 1 cup of white wine
- 2 large tomatoes, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tbsp of chopped parsley
- 1 tsp of hot pepper flakes (optional)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Heat a few tablespoons of olive oil over medium heat in a large pot or Dutch oven. Add the onion, garlic, and hot pepper flakes (if using) and sauté until the onion is translucent.
- Add the diced tomatoes, carrots, fish broth, and white wine to the pot, and bring it to a simmer.
- Add the chunks of fish and parsley to the pot and season with salt and pepper to taste.
- Cover the pot and simmer for about 20-25 minutes or until the fish is cooked through and the vegetables are tender.
- Serve the Pescatrice in umido in bowls, spooning some of the broth over the fish and vegetables.
- Enjoy your Pescatrice in umido with some crusty bread.
Note: You can also use different types of fish and seafood, such as calamari, squid, or shrimp, in this recipe.
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