Scorpionfish a ghiotta alla liparota

scorpionfish a ghiotta alla liparota

Filippino explains to you the preparation of a dish with the flavour of the good culinary tradition of the Aeolian Islands: the “Scorpionfish a ghiotta alla Liparota“.


2 scorpionfishes (about 500 g)
3 chives
3 mature tomatoes
8 green olives
1 tablespoon capers
parsley q.s.
basilic q.s.
½ glass of dry white wine
3 tablespoons olive oil
pepper q.s.
salt q.s.


Empty the scorpionfishes, cut all the stinging fins, scale them, wash them with the tap water and let them drain.
Clean the chives and cut them finely. Wash the tomatoes, remove the peel and the seeds, dice them. Pit the olives, wash and chop finely the basil and the parsley.
In a pan, warm up the olive oil and brown the chives, add the olives and the tomatoes. Let cook for 1-2 minutes. Add the scorpionfishes, the capers and the minced of parsley and basil.
Add white wine, pour a glass of water and cook in a covered pan for about 30 minutes.
10 minutes before the end of the cooking, add salt and the pepper if necessary and end the cooking by removing the lid.
Serve the scorpionfishes accompanied with crostini (slice of toasted bread).