Pesce in Zimino

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Pesce in Zimino
Baccala, Calamari and Prawns Braised with Swiss Chard and Porcini Mushrooms

Ingredients:

1/2 cup A.G. Ferrari dried porcini mushrooms
1/2 cup warm water
1 bunch Swiss chard, cleaned and washed
1 lb baccala (or halibut)
6 prawns (peeled and cleaned)
1 lb calamari (cleaned and washed)
1 small onion, sliced
1/4 cup A.G. Ferrari Foods extra virgin olive oil
8 each La Caterina Italian peeled tomatoes, quartered
1/2 tsp De Col Piras herbed salt
1 Tbsp Il Dominio red wine vinegar
1/4 tsp freshly ground black pepper

Region: Liguria

Instructions:

Soak baccala under running water for 3 to 4 hours. Cut it into small chunks and set aside. Soak porcini mushrooms in warm water for 10 minutes. Chop coarsely and set aside. Save water.

Clean and remove stalks from Swiss chard. Chop coarsely and set aside.

In a large frying pan, saute onion in 2 Tbsp of oil for 1 minute. Add porcini mushrooms and Swiss chard. Saute for 2 minutes, stirring often. Add reserved water and vinegar; stir well. Add all the fish and cook for 5 to 6 more minutes, stirring occasionally. Or bake in a 400 degree oven for 5 to 7 minutes. Remove from heat, drizzle with remaining oil, and serve immediately.

Serves 4 to 6.

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