Spaghetti with Fish and Vegetables: Ciambotta (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 medium onion, coarsely chopped |
3 garlic cloves, crushed and sliced |
3 tablespoons extra-virgin olive oil, plus more for drizzling |
2 bunches italian parsley, coarsely chopped to yield 1/2 cup |
2 cans tomatoes, coarsely chopped |
1 green bell pepper, cored and thinly sliced |
1/2 teaspoon red pepper flakes |
1 teaspoon salt, plus more for seasoning |
1 1/2 cups water |
1/2 cup dry white wine |
salt and pepper |
2 pounds white fish steaks, such as rock fish, mullet, haddock, halibut, cod, or snapper |
1 pound spaghetti |
freshly ground black pepper |
Directions:
1. In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
2. Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
3. Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
4. Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
5. Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
6. Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
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