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seafood stew

Agghiotta di pesce spada is one of the jewels in Sicily's culinary crown: the swordfish is browned and then slowly stewed with tomatoes, olives, capers, and onions. Sometimes it's spelled ghiotta; in the province of Messina, they also use the same method to prepare salt cod.

Text © Dana Facaros and Michael Pauls

Images by: David Blaikie