This traditional stewed scorpionfish recipe is a simple and comforting dish enjoyed along the Mediterranean coast. Made with fresh ingredients and slow-cooked to tender perfection, it’s perfect for a wholesome family meal. The fish is simmered in a flavorful broth of vegetables, herbs, and a splash of wine vinegar, creating a rich and satisfying dish.
Ingredients:
- 2.2 lbs (1 kg) scorpionfish, cleaned
- 1 medium red onion, peeled and halved
- 3 bay leaves
- 1 tsp whole black peppercorns
- 2 medium carrots, peeled
- 3 garlic cloves, peeled
- 8 tbsp olive oil
- 3 fl oz (80 ml) wine vinegar
- Chopped fresh parsley, for garnish
- Salt, to taste
Preparation:
- In a large pot, combine water with salt, whole peppercorns, olive oil, bay leaves, carrots, red onion, and garlic. Bring to a boil, then reduce heat and simmer gently for about 15 minutes to infuse the flavors.
- Add the wine vinegar and the cleaned scorpionfish to the pot. Continue cooking gently for another 20 minutes, or until the fish is tender and cooked through.
- Serve the fish hot, accompanied by Swiss chard or boiled potatoes. Sprinkle with chopped fresh parsley and drizzle a little olive oil and some of the cooking broth over the fish.
- Optional: Strain the cooking broth, cook rice in it, and serve as a delicious fish broth soup alongside the main dish.
