Chef Hidaka from Ristorante Acquapazza presents an Italian classic, reimagined with readily available capelin. This hearty stew, simmered with potatoes and tomatoes, brings authentic Italian flavor right to your kitchen.
Ingredients
Main Ingredients (4 servings)
- Capelin 6 fish
- Potatoes 400g (2 medium)
- Onion 1
- Garlic 1 clove
- Canned Whole Tomatoes 2 cans (800g)
- Black Olives 12
- Parsley (for garnish) to taste
Seasonings
- Capers 1 tbsp
- Olive Oil (for cooking)
- Salt (to taste)
Steps
- Add a generous amount of olive oil to a pot.
- Cut one onion in half, then slice crosswise into slightly thick pieces.
- Add the sliced onion to the pot with olive oil and begin to sauté.
- Midway through sautéing the onion, add one clove of garlic and cook until lightly colored.
- Cut 2 potatoes (400g) into quarters lengthwise, then into half-moon shapes about 1cm thick.
- The seedless black olives (12) can be used whole or cut in half crosswise.
- Add the cut potatoes to the lightly colored onion and garlic and sauté until lightly cooked.
- Add 2 cans (800g) of whole tomatoes to the sautéed vegetables.
- Stir in the black olives and 1 tbsp of capers.
- Lightly season with salt, cover, and simmer.
- After simmering for 8 minutes, check the tenderness of the potatoes. Continue to simmer for a total of about 10 minutes until they are easily pierced with a fork.
- Add the 6 capelin to the simmering tomato sauce.
- Cover again and simmer for 1-2 minutes. Tip! Capelin are delicate, so be careful not to overcook. Gently steam them over low heat. If the liquid is low, stir occasionally to prevent burning.
- After 2 minutes, remove the lid and slightly reduce the tomato sauce.
- Sprinkle with parsley for garnish. Your dish is ready!
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