Ancona Fish Stew Recipe
The ancona fish stew is a european recipe for an assorted fish stew made with white wine and onions and delicately flavored with saffron. Served hot, the ancona fish stew can be enjoyed with crusted fried bread or soft and toasted bread rolls.
Ingredients
2 pounds assorted fish (mullet, sole, and halibut fillets)
1 large onion, thinly sliced
1/2 cup olive oil
2 teaspoons salt
1/2 teaspoon pepper
Pinch saffron
Water (about 2 cups)
Dry white wine (about 2 cups)
Directions
Cut fish fillets in 2 1/2 inch pieces; set aside.
Saute onion in olive oil until golden.
Sprinkle in salt, pepper, and saffron.
Add the fish and enough water and wine to cover the fish.
Bring to boiling and cook over high heat 10 to 15 minutes.
Serve very hot in warmed soup bowls with crusts of fried bread, if desired.
Saute onion in olive oil until golden.
Sprinkle in salt, pepper, and saffron.
Add the fish and enough water and wine to cover the fish.
Bring to boiling and cook over high heat 10 to 15 minutes.
Serve very hot in warmed soup bowls with crusts of fried bread, if desired.
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