Tegamaccio del Trasimeno

Name: Tegamaccio del Trasimeno
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 1000 g mixed freshwater fish (such as eel, pike, carp, perch, and tench); 60 ml umbrian extra virgin olive oil; 3 cloves Garlic cloves; 1 item fresh red chilli; 25 g fresh flat-leaf parsley; 150 ml dry white wine (such as colli del trasimeno grechetto); 500 g canned whole plum tomatoes; 5 g Fine sea salt; 4 slices rustic umbrian bread (pane sciapo)

A rich Lake Trasimeno stew of mixed freshwater fish simmered with garlic, chilli, white wine, and ripe tomatoes over rustic toasted bread.

🇮🇹Italy· Umbria

Prep: 25 min
Cook: 40 min
Total: 65 min
Servings: 4
Difficulty: Medium
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

1000 g mixed freshwater fish (such as eel, pike, carp, perch, and tench) — cleaned, scaled, and cut into bite-sized chunks
60 ml umbrian extra virgin olive oil — cold-pressed
3 cloves Garlic cloves — peeled and finely sliced
1 item fresh red chilli — finely chopped
25 g fresh flat-leaf parsley — finely chopped, divided
150 ml dry white wine (such as colli del trasimeno grechetto) — crisp and dry
500 g canned whole plum tomatoes — crushed by hand with their juices
5 g Fine sea salt — to taste
4 slices rustic umbrian bread (pane sciapo) — thickly sliced and toasted

Equipment

•Earthenware terracotta pot or heavy casserole
•Chef's knife
•Toaster or griddle pan
•Ladle

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 20 g
carbs: 34 g
fibre: 4 g
protein: 42 g
calories: 490 kcal

Instructions

1
Warm the olive oil in a wide earthenware pot or heavy pan over medium-low heat.
2
Add the sliced garlic, chopped chilli, and half the parsley, sweating gently until fragrant without colouring.
3
Add the firmer fish pieces, such as eel and carp, turning gently for three minutes to coat in the oil.
4
Pour in the white wine and simmer briskly until the sharp alcohol smell evaporates completely.
5
Stir in the crushed plum tomatoes and season with a pinch of salt.
6
Lower the heat to a gentle simmer, cover, and cook for twenty minutes without stirring roughly.
7
Add the more delicate fish like perch and pike, pushing them gently beneath the sauce.
8
Simmer uncovered for ten minutes until all the fish is tender and the sauce has thickened slightly.
9
Toast the bread slices and place one slice in the base of each wide serving bowl.
10
Ladle the hot fish and rich red broth generously over the bread, finishing with the remaining fresh parsley.

Chef's tips

Do not stir the pot with a spoon once the fish is simmering, as freshwater fish flesh breaks easily; instead, gently swirl the pan by the handles. Using a mix of fatty fish like eel alongside leaner perch creates the authentic balanced texture.

Ingredient substitutions

mixed freshwater fish → trout, perch, and carp fillets from a fishmonger if whole lake fish are unavailable
pane sciapo (unsalted bread) → any crusty country sourdough or rustic white bread

Storage

Keep leftover stew in an airtight container in the fridge for up to one day, removing any bread before storing.

Reheating

Reheat very gently in a covered saucepan over low heat until steaming hot, taking care not to break the fish.

Common mistakes to avoid

•Using sea fish instead of freshwater species, which ruins the regional authenticity.
•Stirring vigorously with a wooden spoon, which shreds the delicate fish fillets into mush.
•Cooking over excessive heat, causing the fish to dry out and break apart.