Caponata de poisson

Caponata di pesce is a variation of the traditional Sicilian caponata, where fish or seafood is added to the classic dish of eggplant and vegetables. The base of caponata di pesce typically includes sautéed eggplant, celery, onions, tomatoes, capers, olives, and sometimes pine nuts or raisins, all seasoned with vinegar and sugar to achieve the characteristic agrodolce taste. To this, pieces of fresh fish (like cod, swordfish, or tuna) or seafood (such as shrimp or calamari) are added, often lightly seared or cooked separately before being mixed into the vegetable mixture. This dish can be served warm, at room temperature, or even chilled, making it versatile as an appetizer, main course, or part of a larger spread.