When my family was living in Sicily the Pisci Muratu was a favored dish and it was prepared often. “Muratu” that means walled up, is a way of cooking, where the skillet is covered and sealed with a tight lid so that the steam won’t escape and the food will cook rapidly. This manner of cooking is appreciated because it keeps the fish moist, enhances its taste and the herbs and vegetable broth used for liquid gives it an exciting aroma. The vegetable broth, used in this preparation, can be very delicate and subtle or robust, depending on your preferences. There are no set rules in the preparation of the broth, but on the contrary, your taste, your imagination and mainly what is available in your refrigerator or your pantry, will dictate the type of vegetables to be used. Parsley, bay leaves and either sliced onions, scallions, shallots or leeks should be utilized to give this dish its characteristic aroma.
You can add any vegetables you choose like celery, carrots or chopped fennel fronds. You can include any of your preferred herbs like basil, mint, sage, marjoram, thyme, rosemary, oregano or any spice like cloves, pepper, saffron, or allspice. Fish fillets or steaks are favored in this preparation, and the lean type of fish, like black sea bass, flounder, grouper, haddock, halibut, pollack, ocean perch, red snapper, shark, scrod, tilefish or whiting would be preferable. Buy from a reliable fishmonger and make sure that the fish fillets or steaks have a fresh smell, firm flesh and moist look.