This is the sort of quick and super tasty dish I like to make when time is short, but my desire for full flavor is as high as ever.
To make the dish, start with a large tin (or bottle) of the best canned tomatoes. I’m super partial to the Bianco di Napoli tinned tomatoes from my friend Chris Bianco and his Pizzeria Bianco in Phoenix. They are truly terrific—I’ve been known to snack on them right out of the can. We also have the excellent tomatoes from Gentile and Miragallo, both from Italy.
To get going, simply put the tomatoes into a medium-sized saucepan. Add some good extra virgin olive oil, sea salt, and black pepper to season the tomatoes. Bring to a light boil, reduce the heat, and simmer for about 10 minutes.
Gently stir in an array of tinned fish. I used sardines, razor clams, and mackerel the other day, but you can mix and match as you like. Simmer for about five minutes or until heated through.
Add a variety of chopped fresh herbs to taste—I did parsley and mint. Top it all with a spoonful of IASA chile peppers from Southern Italy.
Ladle the stew into warm bowls, garnish with a bit more olive oil, and enjoy!
