Spaghetti With Fish And Vegetables: Ciambotta

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium onion, coarsely chopped
• 3 garlic cloves, crushed and sliced
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 bunches italian parsley, coarsely chopped to yield 1/2 cup
• tomato, coarsely chopped (i just used diced canned)
• 1 green bell pepper, cored and thinly sliced (i used yellow since i hate green peppers)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt, plus more for seasoning
• 1 1/2 cups water
• 1/2 cup dry wine
• salt and pepper
• 2 lbs -fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
• 1 lb spaghetti
• black pepper, freshly ground

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
• 5 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.
• 6 cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.