Isola delle Femmine Connection


Paul Giamona


   4 cloves of garlic, minced

   1 onion, chopped fine
   1 green bell pepper, chopped
   2 16-oz cans of crushed tomatoes
   1 1/2 to 2 lbs of firm fish (cod, halibut, salmon, sea bass, striped bass, flounder, snapper, etc.)
   1/2 teaspoon crushed red pepper
   1 bay leaf
   1 teaspoon dried oregano
   1/2 teaspoon fennel seed (optional)
   2-3 tablespoons fresh chopped parsley
   1/2 cup white wine
   olive oil
   salt and pepper to taste


   1. In a heavy kettle or dutch oven, saute onions, bell pepper and garlic in olive oil.  The garlic is less likely to be overcooked if you let the onions and peppers cook for a few minutes before adding the garlic.

   2. Add tomatoes,wine and herbs.  Bring to a boil and simmer for 20-30 minutes.

   3.  Add fish and continue to simmer until fish is just cooked (about 10 minutes).

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