Cannavacciuolo-style scorpion fish is the star dish of the 2025 holiday season! Whether it's for Christmas, New Year's Eve, or to ring in the new year on January 6, recreate it at home with this recipe from a veteran of contemporary cuisine!

Ingredients

SERVES 4

1 scorpion fish
400 g cherry tomatoes
1 onion
1 stalk celery
2 cloves garlic
1 sprig parsley
1 bunch basil
white wine to taste
salt to taste
pepper to taste
extra virgin olive oil

Procedure

Scale, gut, and remove the head from the scorpion fish. Fillet the fish, leaving the skin on, and remove the bones from the fillets with the help of tongs. Season with salt and pepper.

Remove the gills and eyes from the head of the scorpion fish: they would give the dish a too strong and bitter taste. With the help of a pair of scissors, cut both the head and the bones into pieces. Wash them under cold running water and drain.

Peel, wash, and dice the onion, celery, and garlic and brown them in a saucepan with oil and parsley. Add the bones and head pieces and toast them until they fall apart. Add the white wine and, when it has evaporated, pour in cold water, preferably with a few ice cubes, until everything is completely covered.

Bring to a boil, remove the foam that has formed on the surface, and cook over low heat for another 40 minutes or so. Let it rest for a few moments and strain everything through a chinois. Finally, add a few basil leaves, which will flavor our broth.

In a clean saucepan or non-stick frying pan, sear the fish on the skin side only with a drizzle of oil to concentrate the flavor. As soon as the skin becomes crispy, transfer the slices to a baking sheet and cover with aluminum foil.

In the same saucepan, brown the garlic with a little oil. Add the cherry tomatoes cut into quarters and let them soften, then add a little broth, the remaining basil, and bring to a boil. Reduce slightly to enhance the flavor. Sear the fillets by placing them in the cherry tomato sauce with the skin facing up, being careful not to wet it.

Finish cooking over low heat. Add the chopped parsley and serve.

Find all the chef's recipes here

Cover photo: @Stefano Fusaro