Light and Flavorful Gallinella in Guazzetto (Mediterranean Bream Stew)

Recipe: Gallinella in Guazzetto (Gilt-Head Bream in a Light Tomato Stew)
Category: Main Courses
Serves: 4

Ingredients

Instructions

1. Prepare the Vegetables for the Sofritto
   Begin by prepping the vegetables that will form the base of the stew. Trim the spring onions, removing the outer leaves, and slice them finely. Wash and trim the celery, then slice it into thin rounds. Peel the carrots and cut them into thin rounds as well.

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2. Cook the Sofritto
   In a large, shallow pan or skillet, heat a drizzle of extra virgin olive oil over low heat. Once the oil is warm, add the sliced spring onions. Let them cook gently, stirring occasionally, until they soften and begin to release their fragrance. This process should take about 3-4 minutes.

3. Add the Flavorful Aromatics
   While the onions cook, slice the fresh chili pepper lengthwise and remove the seeds. Add the chili to the pan with the onions, allowing it to infuse the oil for a couple of minutes. Then, add the prepared celery and carrots. Stir to combine and let the vegetables cook for an additional 5 minutes, ensuring they soften but don’t fully brown.

4. Incorporate the Tomatoes
   Rinse the cherry tomatoes and cut them in half. Add them to the pan, stirring to combine with the other ingredients. Let them cook for a couple of minutes, allowing them to soften and release their juices.

5. Add the Liquids and Seasonings
   Pour in the water and white wine, stirring to combine. Bring the mixture to a gentle simmer, then cover the pan with a lid. Add fresh thyme leaves to the pan, and season with salt and freshly ground black pepper to taste. Let the mixture cook for about 10-15 minutes, allowing the flavors to meld and the vegetables to soften.

6. Cook the Gallinella (Gilt-Head Bream)
   While the vegetable mixture simmers, prepare the fish. Gently score the skin of the fish in a few places to ensure even cooking. Once the vegetable base is ready, add the fish fillets to the pan, nestling them into the sauce. Cover and cook for an additional 10-12 minutes, or until the fish is tender and fully cooked through.

7. Final Touches
   Once the fish has absorbed the lovely aromas of the stew, remove the pan from the heat. Drizzle with a little extra virgin olive oil and sprinkle with freshly ground black pepper to taste. Adjust the seasoning if needed.

8. Serve
   Serve the Gallinella in Guazzetto hot, garnished with a few extra thyme leaves and a final drizzle of olive oil. The dish pairs beautifully with crusty bread or over a bed of steamed rice for a complete meal.

Cooking Tips & Variations

• You can substitute the gilt-head bream (Gallinella) with other firm white fish such as sea bass or cod.
• For an extra kick, you can add a little extra chili or even a pinch of red pepper flakes.
• If you prefer a more robust stew, add a splash of fish stock instead of water for added depth of flavor.
• This dish can also be prepared in advance and reheated; the flavors only improve after a few hours.

Enjoy your light and aromatic Gallinella in Guazzetto, a delightful dish that celebrates the natural flavors of fresh fish and vegetables. It’s the perfect dish for a weeknight meal or a special occasion!