Pescatrice in umido

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


  1. 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.
  2. Add the diced tomatoes, carrots, fish broth, and white wine to the pot, and bring it to a simmer.
  3. Add the chunks of fish and parsley to the pot and season with salt and pepper to taste.
  4. Cover the pot and simmer for about 20-25 minutes or until the fish is cooked through and the vegetables are tender.
  5. Serve the Pescatrice in umido in bowls, spooning some of the broth over the fish and vegetables.
  6. 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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