Fresh Tuna Fish Stew (Sicily)

Fish

Ingredients

Fresh tuna fish - 2 1/2 pounds

Mint - 2-3 sprigs

Garlic - 2 cloves

Salt and pepper

Flour

Ripe tomatoes - 1 1/2 pounds

Olive oil - 1 1/4 cups

Dry white wine - 2/3 cup

Onions, sliced - 2

Make a few incisions along the sides of the fish with the point of a knife. Finely chop 1 clove garlic. Into each incision in the fish put a leaf of mint, a little chopped garlic, salt and pepper. Sprinkle the outside of the fish with salt and pepper, and dredge with flour. Peel and chop the tomatoes, and rub them through a sieve.

Heat the oil in a large pan or oval casserole, add the fish and fry until brown all over, turning it carefully with a spatula. Sprinkle with the wine and continue cooking until this evaporates. Take the fish from the pan, put it aside but keep hot. Add the remaining garlic clove, crushed, and the onions to the pan, and saute until golden. Return the fish to the pan and cook it for 5 minutes, turning it once or twice. Add the tomatoes and cook for a few minutes, then add 1 cup hot water. Taste for salt and simmer for 20 minutes.

When the fish is tender, take it from the pan and cut into fairly thick slices. Arrange the slices on a hot oval platter and spoon over a few tbsps of the sauce. Serve at once.

Serves 6