Stewed Scorpionfish

With the arrival of the first cool autumn days, the desire for warm and comforting dishes grows stronger. Stewed Scorpionfish is an ideal choice to warm up the table, bringing the intense flavor of the sea to your dining experience. This second course, rich in fresh and genuine ingredients, combines the delicacy of the fish with the character of green olives and the sweetness of tomatoes. The stewing technique, which involves slow braising, allows the fish to absorb the aromas, creating a perfect balance of flavors. In this way, the scorpionfish is tender and succulent, while the sauce becomes an irresistible condiment to accompany good homemade bread. Perfect for a Sunday family lunch or a dinner among friends, this dish celebrates Italian culinary tradition, offering an authentic and flavorful experience. If you're looking for a way to bring a bit of the sea into your kitchen, Stewed Scorpionfish is just what you need.

Rinse 1 tablespoon of capers and chop them with the pitted olives. Peel the tomatoes and dice them. Clean the fish. In a pan, heat the oil and sauté 2 cloves of garlic until golden, then remove them. Add the chopped olives and capers and let them flavor. Combine the tomatoes, chili pepper, the fish, season with salt and pepper, add 1 glass of water, and cook on low heat for about 30 minutes. Remove the skin from the scorpionfish, cut it into fillets, and arrange it on a serving plate. Drizzle with the sauce and serve.