| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Marcella Hazan via NYT Cooking |
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Attributes:
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Comments:
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Rick liked this a lot more than Lynne. The liquid is not so thick as a sauce, and a bit more like a soup with tomato chunks in it--but highly flavored with tomato, fennel and red pepper flakes. |
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Serving Suggestions:
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Serve with crusty bread for dipping. |
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Ingredients:
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1/4-cup extra-virgin olive oil, plus more for serving 2 garlic cloves, thinly sliced 1/2 tsp. fennel seeds Pinch of red pepper flakes, more to taste 1-1/2 pounds ripe tomatoes, peeled if desired, coarsely chopped Kosher salt 4 (6 ounce) fillets of firm or medium firm white fish such as sea bass (we used cod) Grilled or crusty bread for serving |
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Instructions:
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1. In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red pepper flakes. Set over medium-low heat and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes. 2. Add 2-1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high heat, then reduce heat to medium and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes. 3. Pat the fish dry and season with salt. Lay fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes. 4. Taste the water and adjust seasonings with salt and pepper flakes. If the liquid has reduced so much that it resembles a sauce, add a little more water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls with a drizzle of olive oil and bread for dunking. |
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Related recipes:
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None |
2021-10-01