Scorpionfish Fillets with Slow-cooked Red Capsicum and Mussels

Name: Scorpionfish Fillets with Slow-cooked Red Capsicum and Mussels (Filetti di Scorfano con Peperoni Brasati e Cozze)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1.5 kg blue mussels, scrubbed lightly with a scourer; 1 clove garlic, peeled and halved; 1 tablespoon white balsamic condiment; 300 ml Vermentino or other dry white wine; 1 small bunch flat-leaf parsley, stalks only; 6 red capsicums (peppers), peeled, seeded and finely sliced; 3 cloves garlic, finely sliced; 1 sprig rosemary, leaves picked; ⅓ cup (80 ml) extra virgin olive oil; 100 ml extra virgin olive oil; ½ brown onion, roughly chopped; 1 stalk celery heart, roughly chopped; 18 × 60 g scorpionfish fillets, skin on; 1 tablespoon finely sliced flat-leaf parsley leaves; 6 sprigs rosemary

Filetti di Scorfano con Peperoni Brasati e Cozze

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Scorpionfish is sometimes sold as rockcod or coral perch, and is one of the small, ugly fish that are considered essential in Mediterranean countries for a good seafood stew or hearty soup, such as the French bouillabaisse.

Ingredients

18 × 60 g scorpionfish fillets, skin on
⅓ cup (80 ml) extra virgin olive oil

Method

Remove fillets from the fridge 20 minutes before cooking. Remove any small bones from the fillets using a pair of fish tweezers, cover and set aside in a cool place to come to room temperature.

Heat a large frying pan over medium heat, add half the oil and, when hot, add onion, celery, parsley stalks and garlic and cook for a few minutes, until soft but not coloured. Increase heat to hi

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