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Spaghetti With Fish And Vegetables (Ciambotta) Recipe

by Global Cookbook

Ingredients

1 med onion coarsely minced 3 x garlic cloves crushed, sliced 3 Tbsp. extra-virgin extra virgin olive oil plus more,     to garnish 1/2 c. coarsely-minced Italian parsley 2 can tomatoes coarsely minced 1 x green pepper cored, and     thinly sliced 1/2 tsp red pepper flakes

1 tsp salt 1 1/2 c. water 1/2 c. dry white wine     Salt to taste     Freshly-grnd black pepper to taste 2 lb white fish steaks     (such as rock fish, mullet, cod, haddock, halibut, or possibly snapper) 1 lb spaghetti

Directions

1. In a large saucepan over medium heat, gently saute/fry onion and garlic in oil till vegetables soften, about 10 min. Stir all but 2 Tbsp. of the parsley into the vegetables, then add in the tomatoes, green pepper, pepper flakes, and salt, stirring to mix well. Cover and cook over low heat for 20 min.
2. Add in water and wine and bring to a simmer. Adjust seasoning and add in fish steaks, spooning sauce over to cover. Cook 15 min, or possibly till fish is cooked through. Remove with a slotted spoon and set aside.
3. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
4. Bring sauce to a boil and reduce till it coats the back of a spoon, removing any fish bones or possibly skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 min to meld flavors, then remove from heat and set aside.
5. Cook spaghetti in boiling water till tender yet al dente, about 7 to 8 min. Drain and add in to the sauce.
6. Cook over high heat 45 seconds, then divide proportionately among heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
7. This recipe yields 6 servings.

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