Roman Seafood Stew
- 3 tbsp JOSEPH extra-virgin olive oil
- 1 garlic clove, peeled and lightly crushed
- 1 garlic clove, finely chopped
- 1 small handful basil leaves, finely chopped
- 1 sprig of basil
- 1 sprig flat-leaf parsley
- salt and freshly ground black pepper
- ½ tsp dried oregano
- 2 400 g tins of chopped tomatoes
- 500 g flathead fish fillets finely chopped by hand
- 3 heaped tbsp parmesan cheese, finely grated
- 3 heaped tbsp breadcrumbs
- zest of ½ lemon, finely grated
- 1 egg yolk
This Roman fish stew features tender fish balls simmered in a fragrant tomato sauce.
When I first announced it to my family, I was met with skepticism: “It’s like meatballs… but fish?”
One bite later, they were hooked—and then disappointed when they realised there weren’t any leftovers!
Rich seafood dishes like this are a perfect opportunity to crack open a bottle of chilled of our Sangiovese Rosé - its floral fragrance and dry, savoury finish compliment every bite.
Buon appetito!
- Joe Grilli, Owner & Winemaker
Make the tomato sauce
1. Heat 3 tablespoons of JOSEPH Cold Pressed Extra Virgin Olive Oil in a large saucepan over medium-high heat.
2. Add 1 peeled and lightly crushed garlic clove, a sprig of basil, a sprig of flat-leaf parsley, and ½ teaspoon of dried oregano.
3. Stir for a couple of minutes, then add the 2 tins of chopped tomatoes.
4. Bring to a boil, then lower the heat and simmer for 10-20 minutes.
Prepare the fish balls
1. Mix the Flathead, basil leaves, finely chopped garlic clove, parmesan cheese, breadcrumbs, zest of ½ lemon, and egg yolk in a large bowl. Season with salt and pepper.
2. Roll the mixture into balls roughly the size of a walnut.
Cook the fish balls
1. Carefully fry the fish balls in a little oil in a frying pan for 3 or 4 minutes turning often, and place them gently into the tomato sauce.
2. Cook on a low simmer, lid on, for around 10 minutes.
3. Remove any herb sprigs and serve the fish balls with lashings of JOSEPH Cold Pressed Extra Virgin Olive Oil and warm, crusty bread to mop up the sauce.
Add a sprig of basil and a chilled glass of our Sangiovese Rosé for the ultimate experience. Trust me - make enough for leftovers!
