Italian · dinner
90m
Total time
4
Servings
620
kcal
medium
Difficulty
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FAQ · Things people ask
Eel gives the stew its richness and body, but if you can't source it, use salmon belly or mackerel for the first stage — something with fat that will render into the broth. Then add perch, trout, or sea bass in the last 20 minutes.
No, but use something with thermal mass. A heavy enameled cast-iron casserole works well. Avoid thin stainless steel — you need gentle, even heat distribution to keep the fish from sticking and the base from scorching.
Yes — the bianco style uses only white wine, herbs, and olive oil. It's lighter and more delicate. The tomato version is the modern Trasimeno standard, but both are traditional and legitimate.
Fish breaks apart the moment it's cooked through. Instead, grip the handles and give the pot a slow circular shake — this moves the fish without touching it. Stirring with a spoon will destroy the pieces and give you mush.
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