Pesce salsito (fish with sauce)
By Caterina
Pesce salsito is a main course for special occasions and Sunday lunches. A festive dish prepared with ingredients that express the territory: fish from our Stagnone lagoon and fresh vegetables from our garden. The sauce used for this recipe is also very versatile in the kitchen: it is the basic preparation for the classic Sicilian caponata. In summer, simply add some diced fried aubergines to create a new, tasty traditional dish.
ingredients for 4 people
For the fish:
2 kg of fresh fish (sea bream, golden sea bream or gurnard)
1 clove of garlic
1 sprig of parsley
1 lemon wedge
Salt to taste
For the sauce:
40 g capers
6 pitted green olives
2 stalks of celery
2 tablespoons of tomato sauce
2 tablespoons of vinegar
1 tablespoon of sugar
1 onion
Salt to taste
Oil to taste
To garnish:
Lemon slices to taste
Parsley leaves to taste
Capers to taste
preparation
Clean the fish and boil it in salted water with the garlic, parsley and a lemon wedge (without the peel). When cooked, i.e. when the flesh comes away easily from the bones with a fork, drain it and leave it to cool.
Then remove the skin and bones and place it on a serving dish, cutting it into large pieces. Now prepare the sauce. Clean the celery by removing the outer strings, chop it into small pieces and cook it in a pan with water and a pinch of salt until it is cooked and the water has evaporated. Then put the capers in water to remove excess salt and chop them finely.
Meanwhile, cook the chopped onion in a pan over low heat with a drizzle of oil and a little water. After about 15 minutes, add the cooked celery, capers, chopped olives and tomato sauce. Cook for another 5 minutes. Then add the vinegar and sugar, let it simmer for a few more minutes and season with salt.
Once cooled, coarsely chop the mixture with a sharp knife (it is important not to blend, otherwise the sauce will become too liquid). Finally, pour the cooled sauce over the fish and garnish with lemon slices, whole capers and parsley leaves.
ingredients for 4 people
For the fish:
2 kg of fresh fish (sea bream, golden sea bream or gurnard)
1 clove of garlic
1 sprig of parsley
1 lemon wedge
Salt to taste
For the sauce:
40 g capers
6 pitted green olives
2 stalks of celery
2 tablespoons of tomato sauce
2 tablespoons of vinegar
1 tablespoon of sugar
1 onion
Salt to taste
Oil to taste
To garnish:
Lemon slices to taste
Parsley leaves to taste
Capers to taste
preparation
Clean the fish and boil it in salted water with the garlic, parsley and a lemon wedge (without the peel). When cooked, i.e. when the flesh comes away easily from the bones with a fork, drain it and leave it to cool.
Then remove the skin and bones and place it on a serving dish, cutting it into large pieces. Now prepare the sauce. Clean the celery by removing the outer strings, chop it into small pieces and cook it in a pan with water and a pinch of salt until it is cooked and the water has evaporated. Then put the capers in water to remove excess salt and chop them finely.
Meanwhile, cook the chopped onion in a pan over low heat with a drizzle of oil and a little water. After about 15 minutes, add the cooked celery, capers, chopped olives and tomato sauce. Cook for another 5 minutes. Then add the vinegar and sugar, let it simmer for a few more minutes and season with salt.
Once cooled, coarsely chop the mixture with a sharp knife (it is important not to blend, otherwise the sauce will become too liquid). Finally, pour the cooled sauce over the fish and garnish with lemon slices, whole capers and parsley leaves.
