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

By á-174942

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 onion cut into 1/4" dice
• 3 garlic cloves thinly sliced
• 2 celery ribs cut into 1/4" dice
• 1 Idaho potato cut into 1/4" dice
• 1 teaspoon chili flakes
• 1 cup Gaeta olives
• 2 tablespoons salted capers rinsed
• 1 pound fresh plum tomatoes peeled, and coarsely chopped
• 1/2 cup water
• 1 1/2 pounds bluefish fillet skin and bones
• removed, cut into 4-ounce pieces
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup chopped Italian parsley

Details

Servings 6

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 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.