Dino’s

Heritage Cuisine

Discovering the Food of Epirus and Sicily

http://mediterranean-revelry.blogspot.com

Mediterranean Revelry, a Greek/Sicilian Dinner Party

Copyright © 1996/2010 P. Farina - All Rights Reserved

Catholic Easter is at the end of March, the Greek Orthodox is not until May 1, 2016

So keeping with tradition fish is the food of choice

The Sicilian equivalent of the Greek “Kakkabi” is a Saracen influenced soup. The difference comes down to three ingredients: Saffron, hot and sweet peppers and orange juice.

SICILIAN / SARACEN FISH STEW

SUPPUNI A LA SARACINA

Ingredients

            1          pinch saffron, diluted in 3-4 tablespoons warm water

2          tbsp. olive oil

4          cloves garlic - chopped

1          medium onion - chopped

2          medium peppers – cut into strips

2          tsp. crushed red pepper

1          lb. each: grouper, sole, shrimp, and squid – cut into small pieces

1          dozen each clams and mussels

1          cup white wine

3          quarts            water

½        bunch parsley – chopped fine

½        tsp. dried oregano – or- 1 tbsp. fresh - chopped

2          cups orange juice

           

Preparation

In a small cup dilute the Saffron in hot water

In a hot pot, to be authentic it should be made of terracotta, heat the oil and sauté the garlic, onion and green pepper. When they have softened, about 4-5 minutes add the crushed red pepper. Sauté for 2-3 minutes and pour the wine and allow the alcohol to evaporate.

Add the water and bring to a boil, lower flame and allow to simmer for 4-5 minutes. At this point add the clams and mussels and cook 2-3 minutes. Add the grouper and squid and cook another 6-7 minutes. Remove the clams and mussels, they should have opened – those still closed throw out- and allow the rest to cook for another 15 minutes. Add the sole, shrimp, parsley and orange juice and cook another 5-7 minutes.

Taste for salt, season and serve with crusty Sicilian bread.