Bluefish as the Fisherman's Flag: Bandiera alla Marinara (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 onion, cut into 1/4-inch dice |
3 cloves garlic, thinly sliced |
2 ribs celery, cut into 1/4-inch dice |
1 baking potato, like russets, cut into 1/4-inch dice |
1 teaspoon chile flakes |
1 cup gaeta olives |
2 tablespoons salted capers, rinsed |
1 pound fresh plum tomatoes, peeled and coarsely chopped |
1/2 cup water |
11/2 pounds bluefish fillet, skin and bones removed, cut into 4-ounce pieces |
salt and pepper |
1 bunch italian parsley, chopped to yield 1/4 cup |
Directions:
1. In a 12 to 14-inch saute pan, heat the oil until almost smoking. Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown. Add the chile flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart. Add the water and bring to a boil. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes. Sprinkle with parsley and serve.
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