Tripletail is a new fish for us. We saw it at Southern Seafood and decided to try it - happy we did because it's a mild fish with great texture for grilling. The last time we bought way more than we needed so we kept some aside for this stew.
The recipe calls for wine and since we are this close (fingers pinched together) to payday, plus for once we didn't have a bottle of white in the wine cooler, I thought I would just leave it out. As the prep was in progress we decided the wine may indeed be necessary for flavor. Sometimes you need that bump or that one particular ingredient that makes a difference.
It's raining and the stew is in progress. Publix is too far away and we don't want to drive that far in the rain anyway so.....we limped on down to the Dollar General where they have Dark Horse Chardonnay for a very reasonable price. I know, I know, you are supposed to cook with a wine you would drink but that was close by, reasonably priced, and in the rural redneck part of the state we are in now......that's what was available. No Trader Joe's near us, no liquor stores that I'd go in without carrying a firearm (in the evenings anyway) so yeah..........Dollar General Chardonnay.
That's my story.
Zuppa di Pesce
A few tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic chopped
1 (28 oz. can) Italian style plum tomatoes
1/2 cup dry white wine
2 TB cut basil
2 pounds of fish (such as cod, red snapper, orange roughy) cut into chunks
Shredded Parmesan cheese
Heat olive oil and saute onions and garlic until tender. Add tomatoes with juice and white wine. Simmer for 10 minutes. Add fish and cook until it flakes, about 10 minutes.
Serve with Parmesan cheese.
I will be joining Deb at Kahakai Kitchen for her Souper Sunday series and Beth Fish's Weekend Cooking Series.