A Sicilian stay wouldn’t be complete without a recipe involving capers and olives. The delicious Mediterranean olives and Sicilian cappers are perfect for many recipes. The market has decided for us that it will be a fish recipe: December is great for kingfish. So we first prepared a bouillon with one onion and two fennels (remember we’re still cooking for our whole family!). The onion and fennels are chopped finely and golden in a bit of olive oil, then covered in water, where we add three large spooned of pruned olives in salt anc vinegar (made by our maid and really delicious), and one table spoon of large Sicilian capers. Then the fish is slighlty grilled in a frypan before being added to the bouillon and cooked under cover. We served it inlayees with the veggies of the bouillon, the fish and with some fresh tagliatelle and a touch of spinaches.
