No. 60. Sogliole In Zimino (sole) Recipe

No. 60 Sogliole In Zimino (Sole)

History:
Sogliole In Zimino, or sole in zimino, is a traditional Italian dish that originated in the coastal regions of Italy. Zimino is a term used to describe a stew-like preparation made with various greens, and it is commonly used to cook fish, particularly sole. This dish has been enjoyed for many generations and has become a popular choice for seafood lovers around the world.

Fun Facts:
- Sole is a delicate and flavorful fish that pairs well with the combination of ingredients in this recipe.
- The addition of beetroot gives the dish a vibrant color and adds a subtly sweet flavor to the stew.
- The use of celery provides a refreshing and aromatic element to the dish.
- Tomato sauce or white wine can be used to enhance the flavors of the zimino.

Now, let's dive into the recipe for No. 60 Sogliole In Zimino:

Ingredients:
- 1 pound of sole fillets (or haddock)
- 1 small onion, diced
- 1 ounce of butter
- 1 beetroot, sliced and well-washed
- 1 stalk of celery, cut into small pieces
- Salt and pepper to taste
- 2 tablespoons of tomato puree
- Half a glass of Chablis (or white wine)

Instructions:

1. Start by cutting up a small onion and frying it slightly in one ounce of butter in a large pot or fish kettle. Allow the onion to become translucent and fragrant.

2. Add the slices of beetroot to the pot. Make sure the beetroot is well-washed and drained before adding it. Also, add the diced celery to the pot. Stir everything together and let them cook for a few minutes.

3. Now, it's time to add the star of the dish, the fillets of sole (or haddock). Place the fish carefully into the pot, making sure they are evenly distributed. Season with salt and pepper to taste.

4. Cover the pot and let the ingredients simmer over moderate heat. This will allow all the flavors to meld together and infuse into the fish. Keep an eye on the pot, and occasionally stir gently to ensure the fish cooks evenly.

5. As the beetroot nears completion, add two tablespoons of tomato puree to the pot. This will give the zimino a rich and flavorful sauce. Continue boiling until all the ingredients are well-cooked and tender.

6. If you prefer a different flavor profile, you can substitute the tomato puree with half a glass of Chablis or any white wine of your choice. This will add a delightful tanginess to the dish.

7. Once the sole is cooked through and the beetroot is tender, remove the pot from heat. Serve the Sogliole In Zimino hot, with its delicious sauce spooned over the fish.

Similar Recipe Dishes:
- Sogliole Alla Mugnaia: A variation of sole that is sautéed in butter and served with a delicate lemon and white wine sauce.
- Zuppa Di Pesce: A traditional Italian seafood stew that incorporates various types of fish, shellfish, and aromatic herbs in a flavorful tomato broth.
- Cioppino: A seafood stew originating from San Francisco, California, that typically includes an assortment of fish, shellfish, and tomato-based broth.

No. 60 Sogliole In Zimino is a delightful and nourishing dish that combines the delicate flavors of sole with the earthiness of beetroot and the aromatic notes of celery. Whether enjoyed as a comforting family meal or as a special occasion dish, this recipe is sure to impress and satisfy seafood enthusiasts.

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