Prep time:


Cooking time:

1 h



Wine pairing:

Panizzi San Gimignano Pinot nero DOC

Fish stew

Clean the fish. Chop the onion and brown it with olive oil and red pepper. Using the mortar and pestle, crush the salt, the cumin and the garlic and add them to the onion. Mix well until it forms a homogenous paste.

Gradually pout about 2 liters of water and turn up the heat. Just before boiling, add the whole sea bream, the grouper fillets and the peeled and crushed tomatoes. Season with black pepper and simmer for about 40 minutes.

Ingredients (4 people): 4 sea breams, 250 g of grouper fillets, 500 g of tomatoes, 1 onion, 2 spoons of cumin, 2 teaspoons of red pepper, 1 teaspoon of black pepper, olive oil, salt.