Sea Robin Stew


1 whole Sea Robin
4 cloves garlic
2 tablespoons olive oil
1/2 cup chopped parsley
3 medium-sized tomatoes, peeled and diced
Salt and pepper to taste
(optional) Crushed red pepper for a little kick
Whole wheat pasta (ditalini-type or similar)


1) Scale and wash off the fish, trim off the wings and all the fins with kitchen shears, gut and remove the gills(but leave the head on).  Cut three or four diagonal slits into each side of the fish, then salt and pepper the insides and outsides of the fish.

2) In a heavy pot with a lid, sauté the garlic in olive oil until it just begins to brown. Then add parsley and the tomatoes. Simmer for 15 mins, and taste for salt. Add red and black pepper to taste at this point.

3) Add the fish and enough water to cover. Bring to a boil, then lower heat and simmer for another 20 mins, or until done.

Here’s how you tell when the fish is done (and the reason to leave on the heads):
The fish’s eyes will pop out and look like little white pearls when it is cooked just right!
When done, shut off the heat and leave covered to allow the flavors to blend for a while.

4) Bring a pot full of salted water to a boil, add pasta

5) When the pasta is “al dente” add the drained pasta to the pot holding the Fish stew, and warm up it all up together.

Ladle out the stew into soup bowls, and drizzle a bit of extra virgin olive oil in each soup bowl full of stew, then top with grated parmesian cheese. Serve with lots of crusty Italian bread to sop up the delicious broth.

Watch out for the bones, if you are careful, you can “fillet” and skin the fish in a separate bowl with a spoon and pull out the backbone before you serve pieces of it into the individual bowls for your guests.

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