“IT’S NOT JUST ABOUT
FOOD, IT’S LIFE. IT’S
ABOUT CONNECTING
WITH PEOPLE.”- RINALDO DI STASIO
LEFT: Rinaldo Di Stasio
and Mallory Wall.
BELOW: Citta Di Stasio.
OPPOSITE: Cafe Di
Stasio’s pesce e patate
al forno (baked fish
& potatoes.CAFE DI STASIO’S
PESCE E PATATE AL FORNO
(BAKED FISH & POTATOES)
SERVES 46 ripe roma tomatoes,
roughly chopped
2 tbs extra virgin olive oil, plus extra
to drizzle
1 medium onion, thinly sliced
2 garlic cloves, crushed(^1) / 4 cup loosely packed basil leaves,
finely chopped, plus extra to scatter
1 pinch saffron
800ml good-quality fish or chicken stock
4 medium Dutch cream potatoes
or any waxy potatoes, peeled, cut into
2cm pieces
1.2kg fillet firm white fish, (rockling or
blue-eye trevalla work best), skin on,
pin-boned
Lemon slices, to serve
Preheat oven to 200°C.
Place the tomato in a large deep
roasting pan and drizzle with extra olive
oil. Season to taste and stir to combine.
Roast for 12-15 minutes until softened.
Meanwhile, heat a medium saucepan
over medium-high heat. Add the oil,
onion, garlic, basil and saffron, and cook,
stirring, for 4-5 minutes until onion has
softened. Add the stock and bring to
the boil. Reduce heat to medium and
simmer for 5 minutes. Remove from the
heat and add to the roasted tomatoes
with the sliced potato. Season and stir
gently to combine.
Return to the oven and cook for
30-35 minutes until potato is three-
quarters cooked. Remove from the oven
and top with fish, skin-side down. Season
the fish liberally then roast for a further
20-25 minutes until fish is cooked. Remove
from oven and stand for 5 minutes before
serving. Serve with sliced lemons.
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