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agghiotta
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 & Michael Pauls
Image by David Blaikie