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Scrod with Wild Mushrooms
Serves 4

This is another classic Edward Giobbi dish. We like to serve it piled on a piece of toasted Italian bread.

1 1/2 lbs scrod (or other meaty white fleshed fish like sea bass)
2 tablespoons olive oil
1 cup sliced onions
2 garlic cloves, sliced
1 1/2 cup tomatoes, chopped (fresh or canned whole tomatoes without puree)
2 cups mushrooms
Salt and freshly ground black pepper
2 tablespoons minced flat leafed parsley

Wash and cut the fish into pieces about 3 inches square.

Heat the oil in a large skillet over a medium heat. Add the onions and garlic and cook until the onions are soft, about 5 minutes. Turn the heat down to medium low. Add the tomatoes and cook until they break down, about 5 minutes. Add the mushrooms and salt to taste and cook 5 minutes, until the flavors meld.

Tuck the fish pieces into the sauce. Do not overlap the fish pieces. Grind black pepper onto the fish pieces, cover and cook until the fish separates easily when prodded with a fork, about 7 minutes.

Serve immediately garnished with parsley.