Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding—anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp and big, meaty red shrimp, mackerel, prized red mullet, familiar fish like grouper and unfamiliar varieties like scabard fish, a great favorite, or... Eels, a great flavor boost for a zuppa di pesce or Sicilian fish stew.

Watch the full series and find recipes at http://www.ciaprochef.com/WCA/Sicily/