Fish Guazzzetto
This is probably one of the easiest, fastest and healthiest meals you can make!

It is a beautiful combination of fresh fish, tomatoes, garlic, parsley and olives! So much flavour!

Tomatoes Cooking

So what is guazzetto?

Well there is no direct translation from Italian to English, but the best way to describe it is…fish that is bathed in sauce.

So instead of say fish bathed in sauce, Guazzetto sounds so much better to me! Plus it is fun to say!

Fish Cooking

Guazzetto, depending on which part of Italy you are from (of course!) varies on which sauce and fish you use to make this dish. Since I’m in the south we used a tomato and olive based sauce. We also used Pesce Azzurro (Blue Fish) which belongs to the mackerel family. You can of course use any white-fleshed fish for this dish.

Fish Guazzetto plated

So enjoy a little bit of southern Italy this evening with this lovely, light dish!

Buon Appetito


Serves 4
Author | The Unprocessed Pantry

Pinch salt
Handful parsley, chopped
1 clove garlic, chopped
15 cherry tomatoes, chopped
20 black olives, chopped or whole*
1/2 cup water
Dried oregano, generous pinch
4 small whole mackerel (or 4 fillets), cleaned*

Frying pan
Wooden Spoon

Add a drizzle of oil, salt, parsley and garlic to a pan and sauté on low heat, stirring occasionally for 2-3 minutes.

Add the tomatoes and continue to sauté, stirring occasionally, for 3-4 minutes.

Add the olive and continue to cook for 1-2 minutes, then add the water and oregano, and continue to cook, stirring occasionally. Add more water if necessary.

Add the fish and continue to simmer for 10 minutes or until the fish is cooked.

Garnish with more parsley to finish!

*We had this as a lunch, but you can bulk it out by serving with some fresh wholegrain bread, pasta or rice.

*As you can see from the photos we used whole fish but you can easily use fillets instead.

*Also if you choose to use whole fish, ask your fishmonger to clean it up for you, then all you need to do is give the fish a rinse under water before to use.

*We use whole olives, still with the stone, but you can use pitted or sliced olives instead.




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