Recipe by: Italian Cowboy Food & Provisions
There are few things in life that bring forth as much joy as a delicious meal paired perfectly with wine. That’s why we asked local shop Italian Cowboy Food & Provisions to whip up a meal with that in mind! Below you’ll find the makings of their Redfish Stew – with ingredients you can shop in store – and four different wines to accompany the dish.
1 pound redfish, or other firm white fish, cut into 1 to 2 inch pieces
1/2 teaspoon saffron salt, or to taste*
1/4 teaspoon fresh ground black pepper, or to taste
2 teaspoons Italian Cowboy Italian Seasoning Herbs*
2 tablespoons Preserved Meyer Lemon Paste (or 1 whole lemon, sliced thinly)*
2 tablespoons Extra Virgin Olive Oil*
8 oz baby potatoes, sliced into 1/2 inch thick discs
1 cup diced white onion
3 garlic cloves, peeled and thinly sliced
1 teaspoon smoked paprika
1 500g (17.6 oz) jar of Italian tomato passata*
1/2 cup Gavi or other Italian white wine*
1 1/2 cup fish or vegetable broth
1 jar citrus-infused Taggiasca olives (pitted)*
2 tablespoons chopped parsley
Marinate the Fish
In an ovenproof 6×9 inch baking dish or similarly-sized ovenproof casserole dish, marinate the redfish in 1 tablespoon of the Meyer lemon paste, 1 tablespoon extra virgin olive oil, 1 teaspoon Italian Seasoning Herbs, 1/4 teaspoon saffron salt, and ⅛ teaspoon black pepper. Set aside for 30 minutes.
Parboil the potatoes
While the fish marinates, bring a large pot of water to a boil. Boil the potatoes for 15 minutes, until al dente but not fully cooked. Drain and set aside.
Preheat the oven
Heat oven to 450 degrees.
Make the broth
Add the remaining tablespoon of olive oil to a 12-inch skillet. Over medium-high heat, sauté the onions for 2-3 minutes, then add the garlic. Cook for another 2-3 minutes, until the garlic and onions begin to turn translucent.
Add the smoked paprika and remaining teaspoon of Italian Seasoning Herbs to the onion and garlic mixture and stir to combine. Cook for 30 seconds to a minute.
Add the white wine and cook for a minute to burn off a bit of the alcohol.
Add the tomato passata, vegetable stock, remaining saffron salt and pepper, remaining lemon paste, drained potatoes, and olives. Cook for 2-3 minutes until boiling and combined.
Put it all together and bake
Add the contents of the skillet to the marinating fish. Stir to combine.
Cover and bake for 20-25 minutes, until fish is cooked through.
Remove from oven and ladle into bowls. Garnish with chopped parsley.
Serve with crusty bread to soak up the broth.
Red – Franco Serra Langhe Nebbiolo
White – La Spinetta Vermentino
Rosé – Visintini Rosato
Bubbly – Parusso Metodo Classico