Pesce alla Ghiotta (Sicilian Fish with Potatoes and Olives)

Pesce alla Ghiotta is quite possibly one of the most flavorful ways to prepare fish.  This rustic Sicilian recipe calls for poaching cod in a savory tomato and olive-based broth alongside potato wedges for a memorable one-pot meal.  Be sure to serve it with a loaf of crusty bread so you can soak up every drop of the delicious sauce.

Growing up, I remember my mom making this dish; frankly, I didn’t even know it had a name or that anyone else made it.  I assumed she made this up. Imagine my surprise when I first saw this on a restaurant menu!  Honestly, this dish is so good I don’t know why it isn’t on every restaurant menu!  

Pesce alla Ghiotta, or glutton style, is a traditional fish dish from Messina, a town on the eastern coast of Sicily.  Traditional recipes poach baccala or salted cod and potatoes, in a broth with sauteed onion, tomatoes, olives, and capers. In other areas of southern Italy, such as Calabria, you might find versions made with stoccofisso, or air-dried cod.  

What I love about Sicilian-style cooking is that we use ingredients that are readily available to create flavor-packed food experiences.  This recipe is a perfect example.  

Every ingredient is representative of the region and contributes to the deep flavors of the dish.  The tomatoes add tanginess, the olives and capers bring some salty brininess and the onion and garlic add an aromatic sweetness.  Truly a winning combination!

In my version, I strayed ever so slightly away from tradition, but based on my family’s reaction, the minor alterations were very well received.  First I use fresh cod, simply because it is easier to find.  Secondly, I made my broth with white wine rather than water. I think wine adds depth of flavor and melds beautifully with the other ingredients.

Let me show you how easy it is to create this flavorful dish in under an hour!

Ingredients For Pesce alla Ghiotta

Cod Fillets:  Any thick firm textured white fish will work well in this dish.  You might see swordfish steaks or tuna made in this style as well.  If you want to use baccala, you will need to soak it in cold water for at least 24 hours.  Be sure to change the water every few hours.

Onion:  Sliced yellow or white onion is best.  I don’t recommend using red onions as they change the flavor of the dish.

Garlic:  Fresh minced garlic will be the most aromatic.

Red Pepper Flakes:  This is optional but it adds a pleasant spiciness and it does not overpower the tender fish.

Cherry Tomatoes:  You can use any fresh or canned tomatoes that have been cut into chunks.

Black Olives:  You can use any black olive that you like.  In this recipe, I used Greek Black Olives.  

Capers:  I recommend salted capers that have been rinsed and drained.  

Potatoes:  Peeled and cut into wedges.

White Wine:  I recommend a dry white wine to blend with the strong flavors from the other ingredients.  

Step By Step Instructions

1.  Heat extra virgin olive oil in a large sauté pan.  When the oil is hot, add the sliced onion and cook over medium-low heat until it is tender.  Add the garlic and red pepper flakes and cook just until the garlic is fragrant about 30 seconds.  Add the tomatoes, black olives and capers.  Cook for a minute so that the tomatoes begin to release their juices.

2.  Stir in the wine and add the potatoes.  Cover and cook over low heat for 20 minutes.  Taste the broth and season with salt as needed.

3. Add the fish, nestling it into the broth.  If the liquid cooks down too much, add a bit of water.  Cover and simmer for an additional 10-15 minutes. The cooking time will vary based on the thickness of the fish.  The dish is done when the fish flakes easily and the potatoes are tender.

Variations

• As I mentioned above using baccala or stoccofisso is traditional but some other southern Italian favorites are swordfish steaks and tuna steaks.
• This would also be delicious with shrimp.
• Green olives like, cervignola are also a good option.
• If you aren’t a seafood fan, try making this with chicken instead.

Other Sicilian Recipes

Since both sides of my family come from Sicily, I have had the benefit of growing up with the flavors of the island and influences from norther Italian cuisine. Some of the most memorable family dishes include Nonna’s Pasta al Forno which is loaded with zucchini, mushrooms and lots of cheese. It is one of the most comforting meals of my childhood!

Another famous Sicilian pasta dish you should absolutely try is Pasta alla Norma. This pasta is tossed in a simple tomato sauce and topped with fried eggplant sauce and ricotta salata.

My mom and Nonna both made the best Zucchini and Potato Soup. This flavorful soup is one of the most requested recipes in our family.