Teresa's Recipes
Scabeccio Di Pesce
Indulge in the delightful flavors of Scabeccio di Pesce, a traditional Italian dish that hails from the picturesque regions of Marche and Abruzzo. This exquisite fish stew is marinated in a tangy vinegar sauce, which not only enhances the fish's natural flavors but also creates a refreshing dish that can be enjoyed cold. Perfect for summer gatherings, this dish embodies the essence of Italian coastal cuisine, where simplicity meets elegance. Serve it with crusty bread or a fresh salad for a complete meal.
Ingredients
- 1 pound, such as cod or sole White fish fillets
- 1/2 cup, for dusting All-purpose flour
- 1/4 cup Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- 3 cloves, minced Garlic
- 1/2 cup White wine
- 1/4 cup White wine vinegar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 12g
- Protein: 30g
- Sodium: 350mg
- Sugar: 0g
Instructions
- Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the fish fillets to the pan, cooking them for about 4-5 minutes on each side or until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant, being careful not to burn it.
- Pour in the white wine and white wine vinegar, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes to allow the flavors to meld.
- Return the cooked fish to the skillet, spooning the sauce over the fillets. Cook for an additional 2-3 minutes, ensuring the fish is heated through and well-coated with the sauce.
- Remove the skillet from the heat and let the dish cool to room temperature. Transfer the fish and sauce to a serving dish, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight for the best flavor.
- Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.
Tips
- For a spicier version, add a pinch of red pepper flakes when sautéing the garlic.
- Feel free to use any firm white fish, such as halibut or tilapia, based on your preference.
- This dish pairs beautifully with a side of crusty Italian bread to soak up the flavorful sauce or a simple arugula salad.