SALSA PER PESCE AL FORNO
Richard Masotta
Baked Fish w/Fennel
ingredients
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 3 garlic cloves, whole
- hot pepper flakes (to taste)
- 1 tsp. fresh ground pepper
- 1 tbsp. cold water
- 2 stalks fennel, minced
- 1/4 tsp. fennel seeds (optional)
- 1/2 cup dry red wine (Chianti)
- 2 tbsp. Italian parsley, minced
- 4 tbsp. capers, drained
- 2 large onions, minced
- 2 tsp. sea salt
- 1 tbsp. all purpose flour
- 3 cups peeled, chopped plum tomatoes (fresh)
- 1 cup green pitted olives, sliced
- 3 lbs. firm thick fish (cod, snapper, halibut)
directions
- 1
reheat oven 350 degrees
- 2
Rinse fish and pat dry on paper towel. Arrange one layer in greased baking dish. Heat oil in a skillet, add onion and minced garlic, cook for 1 minute, stirring to prevent browning, add tomatoes, fennel (plus seeds if using), wine, whole garlic cloves, hot pepper flakes, salt, pepper. Cover and simmer on low heat for about 20 minutes. Mix flour with water to a smooth paste. Pour flour paste into sauce, stirring for 5 minutes. Mix in parsley, olives and capers. Pour over fish and bake uncovered for 30 minutes, baste occasionally until fish flakes easily with fork. Serve with linguine.
Source: Richard Masotta
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