In Sicily, the most popular fish to cook alla matalotta is whatever was just caught fresh! The aromatics and technique remain the same, and the outcome is always delicious. (Interestingly, it is one of the few Sicilian fish preparations that call for celery.) My top fish recommendation for this recipe is grouper; it has flesh that cooks and stays intact in the sauce. Halibut, striped bass, and black bass are other good choices. A whole black bass cooked alla matalotta is delicious—just mind the bones. Serve with grilled bread, couscous (page 304), or panelle (page 281). You can make this ahead of time and reheat to serve—just take the pot off the heat a bit before the fish and sauce are thoroughly cooked.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.