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Bluefish As The Fisherman's Flag - {Bandiera Alla Marinara}

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 tablespoons 60ml Extra-virgin olive oil

    2. 1 Onion - cut into 3 Garlic cloves - thinly sliced

    3. 2 Celery ribs - cut into 1 Idaho potato - cut into 1/4" dice

    4. 1 teaspoon 5ml Chili flakes

    5. 1 cup 237ml Gaeta olives

    6. 2 tablespoons 30ml Salted capers - rinsed

    7. 1 lb 454g / 16oz Fresh plum tomatoes - peeled, and Coarsely chopped

    8. 1/2 cup 118ml Water

    9. 1 1/2 lbs 681g / 24oz Bluefish fillet - skin and bones Removed, cut into 4-ounce pieces Salt - to taste Freshly-ground black pepper - to taste

    10. 1/4 cup 36g / 1 1/3oz Chopped Italian parsley

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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 chili 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. This recipe yields 6 servings.

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