Sicilian Grilled Tuna Stew

Name: Sicilian Grilled Tuna Stew
Yield: Serves 6
Cuisine: Italian
Ingredients: 3 pounds, fish trimmings, rinsed and cut into 3-inch pieces (see illustrations below); 1 , medium onion, cut into small dice; 2 , medium carrots, cut into small dice; 1 large rib, celery, cut into small dice; 8 , parsley stems, chopped; 1 cup, dry white wine; 1/4 , medium lemon; 10 , black peppercorns; 2 , bay leaves; 1 , dried chile pepper (of your choice); 2 tablespoons, olive oil; 2 , medium onions, cut into small dice; 3 medium cloves, garlic, minced; 12 , olives (preferably Sicilian oil-cured), pitted and halved; 2 tablespoons, pine nuts, toasted; 2 tablespoons, golden raisins; 1/2 cup, dry white wine; 2 cups, medium tomatoes, chopped, or canned tomatoes; 2 , large bay leaves; 1/8 teaspoon, cayenne pepper (or more to taste); , Salt and ground black pepper; 2 tablespoons, fresh mint leaves, minced (or more to taste); 3 pounds, tuna steaks (about 6 steaks); , olive oil; 3 tablespoons, fresh parsley leaves, for garnish

2 comments

Appears in Cook's Illustrated November/December 1994

SERVES6

TIME2½ hours

WHY THIS RECIPE WORKS

We wanted a fish stew recipe that was flavorful and easy to make, with perfectly cooked—not overcooked—fish. We started our testing by making a favorite fish stew with homemade fish stock, water, chicken stock, and a cheater stock that star...

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