Eolian Barracuda, Grandma’s Memories.
She was from Panarea. This is the dish she prepared for Christmas Eve.
Tasting it, I feel her close again.
When they didn’t catch barracuda, they replaced it with desalted cod, as they had the first grocery store on the island, which was actually a general store.

Note: you can use this cooking procedure with any type of fish fillets.

I’ve thought of these recipes for you:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Slow cooking
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

583.42 Kcal

calories per serving

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Energy 583.42 (Kcal)
Carbohydrates 49.17 (g) of which sugars 13.14 (g)
Proteins 51.65 (g)
Fat 11.99 (g) of which saturated 1.52 (g)of which unsaturated 0.31 (g)
Fibers 5.76 (g)
Sodium 465.80 (mg)

Indicative values for a portion of 434 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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4.4 lbs sea pike (known as barracuda)
3/4 cup flour
3/4 cup raisins (soaked)
1 cup green olives in brine (pitted)
7 oz Tropea red onion
1/3 cup fortified wine (or sparkling wine)
1.3 lbs potatoes
to taste sage
to taste rosemary
to taste salt
3 1/2 tbsp extra virgin olive oil
to taste parsley
to taste pepper

Tools

What we need

Cutting Board
Knife
Pan
Bowl

Preparation of Eolian Barracuda, Grandma’s Memories

Start by cleaning and then filleting the fish. Remember to keep the head and bones, as you can make a great fish stock with them.
Cut the fillets into pieces about 1 inch.
Then coat them in flour.
In a glass bowl, place the peeled and cubed potatoes, matching the size of the fish, with rosemary, sage, salt, and pepper. Cover with plastic wrap and cook them in the microwave for 7 minutes.
If you don’t have a microwave, boil them with the skin on and season them afterward.
Once the potatoes are cooked, remove the herbs, add a little olive oil, and blend.
You have made the potato cream.
Now in a non-stick pan, add a drizzle of extra virgin olive oil, slice the onion, cut the already pitted olives, and add the previously soaked raisins.
Let them sauté gently for 3 minutes.
Add the floured fish and cook for 2 minutes on each side.
Then deglaze with sweet white wine or sweet sparkling wine.
Let the alcohol evaporate, adjust with salt and pepper, and it’s ready.
Serve with the potato cream underneath, and the fish with all its seasonings on top, a drizzle of extra virgin olive oil, and parsley, and you’re done.
Here is the Eolian Barracuda, Grandma’s Memories, ready.