Sgombro al Bandiera

By LeeBoruchow

Fish in the style of the fisherman's flag. Works best with an oily fish like Bluefish

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
• chile flakes, to taste
• 1 cup Gaeta olives
• 2 tablespoons salted capers, rinsed
• 1 pound fresh plum tomatoes, peeled and coarsely chopped
• 1/2 cup white wine from Salerno
• 1 1/2 pounds bluefish fillet, skin and bones removed, cut into 4 pieces
• Salt and pepper
• 1 bunch Italian parsley, chopped to yield 1/4 c

Preparation

Step 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 wine 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. Remove fish from pan, stir parsley into pan and serve.