Spaghetti With Fish and Vegetables: Ciambotta
photo by Maiden77
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 medium onion, coarsely chopped
- 3 garlic cloves, crushed and sliced
- 44.37 ml extra-virgin olive oil, plus more for drizzling
- 2 bunch Italian parsley, coarsely chopped to yield 1/2 cup
- 0 tomatoes, coarsely chopped (I just used diced canned)
- 1 green bell pepper, cored and thinly sliced (I used yellow since I hate green peppers)
- 2.46 ml red pepper flakes
- 4.92 ml salt, plus more for seasoning
- 354.88 ml water
- 118.29 ml dry white wine
- salt and pepper
- 907.18 g white-fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
- 453.59 g spaghetti
- black pepper, freshly ground
directions
- 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.
- 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.
- 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.
- Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
- 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.
- 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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